Ingredients
CupsMetric
- ▢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 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!