Chicken Shawarma
Ingredients:
2lbs chicken thighs, trim excess fat off
Marinade
1 large clove garlic, crushed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamon
1 teaspoon ground cayenne pepper
2 teaspoons smoked paprika
2 teaspoons salt
Black pepper
2 tablespoons lemon juice
3 tablespoons olive oil
Dressing:
1 cup whole milk probiotic rich yogurt
1 clove garlic, crushed
1 tsp cumin
1/2 lemon, juiced
Salt and pepper
To Serve:
Flat bread, pitas, tortilla shells or Romaine Lettuce leaves
Tomato, sliced
Cucumber, sliced
Red Onion, sliced *marinated onions are even better
Directions:
Combine the marinade in a Ziploc bag, squish it around real good to mix up the spices. Then add your chicken. Be sure to coat the chicken really well. Place in the fridge for 12-24 hours. The longer you marinade it the better. Be sure to mix up the bag a few times to ensure the chicken pieces get slathered in marinade.
Combine all of the dressing ingredients in a small bowl, cover and place in the fridge.
Heat grill/BBQ (or cook in fry pan on stove) on medium heat. Lightly oil your pan or grill. Place the chicken on the grill, cooking each side for 3-4 minutes. You'll want a light char on each side.
Remove the chicken from the grill, cover loosely with foil, and let it rest for about 5 minutes. During this time, slice up your veggies, get your choice of wrap and sauce out.
To serve:
1.) Slice chicken pieces into smaller chunks.
2.) Smear the inside of your wrap with dressing.
3.) Add chicken to wrap.
4.) Top with your veggies.
5.) ENJOY!
