Chicken Shawarma

 

Ingredients

• 1 kg / 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
• Yoghurt Sauce
• 1 cup Greek yoghurt
• 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)

Instructions

1. 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).
2. 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).
3. 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. (See notes for baking)
4. 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).
5. Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
6. To Serve
7. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).
8. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Source: Recipe tin eats