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 or homemade 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. To Serve: 1. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe). 2. 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!
ORIGINAL RECIPE
https://www.recipetineats.com/chicken-sharwama-middle-eastern/