Chicken Shoarma

 

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

260 g 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

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. (See notes for baking)

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 Yoghurt Sauce (or dairy free Tahini sauce from this recipe).

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