Chicken Shawarma

  • Chicken Shawarma

    2lbs chicken thighs, trim excess fat off

    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

    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

    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!