Chicken Shawarma
Ingredients
2 lb chicken thigh fillets , skinless and boneless (Note 3)
Marinade:
1 large garlic clove , minced (or 2 small cloves)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp lemon juice
3 tbsp olive oil
Yogurt Sauce:
1 cup Greek yogurt
1 clove garlic , crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
To Serve:
4 – 5 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
Sliced lettuce (cos or iceberg)
Tomato slices
Red onion , finely sliced
Cheese , shredded (optional)
Hot sauce of choice (optional)
Directions
Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
Yogurt Sauce – Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high.
Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
To Serve:
Slice chicken and pile onto platter alongside flatbreads, Salad and the Yogurt Sauce.
To make a wrap, get a piece of flatbread and smear with Yogurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
