Shawarma

• Chicken Thighs2¼ lb
• Coriander1 tbs
• Cumin1 tbs
• Cardamom1 tbs
• Cayenne Pepper1 tsp
• Paprika2 tsp
• Lemon Juice2 tbs
• Olive Oil3 tbs
• Greek Yogurt1 cup
• Garlic Clove1
• Cumin1 tsp
• Lemon JuiceSplash
• LettuceSliced
• TomatoSliced
• Pita Bread6

Instructions

1. 1

   Combine the marinade ingredients in a large ziplock bag (or bowl).

2. 2

   Add the chicken and use your hands to make sure each piece is coated.

3. 3

   If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

4. 4

   Marinate overnight or up to 24 hours.

5. 5

   Combine the Yoghurt Sauce ingredients in a bowl and mix.

6. 6

   Cover and put in the fridge until required (it will last for 3 days in the fridge).

7. 7

   Heat grill/BBQ (or large heavy based pan on stove) on medium high.

8. 8

   You should not need to oil it because the marinade has oil in it and also thigh fillets have fat.

9. 9

   But if you are worried then oil your hotplate/grill. (See notes for baking) Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

10. 10

    Remove chicken from the grill and cover loosely with foil.

11. 11

    Set aside to rest for 5 minutes.

12. 12

    TO SERVE Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.

13. 13

    To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce.

14. 14

    Top with a bit of lettuce and tomato and Chicken Shawarma.

15. 15

    Roll up and enjoy!