Name: Chicken Shawarma
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 2 lb (1 kg) boneless, skinless chicken thigh fillets; Marinade: 1 large garlic clove, minced (or 2 small cloves); Marinade: 1 tbsp ground coriander; Marinade: 1 tbsp ground cumin; Marinade: 1 tbsp ground cardamom; Marinade: 1 tsp ground cayenne pepper, or 1/2 tsp for less heat; Marinade: 2 tsp smoked paprika; Marinade: 2 tsp salt; Marinade: black pepper, to taste; Marinade: 2 tbsp (30 mL) lemon juice; Marinade: 3 tbsp (45 mL) olive oil; Yogurt sauce: 1 cup (240 mL) Greek yogurt; Yogurt sauce: 1 garlic clove, crushed; Yogurt sauce: 1 tsp ground cumin; Yogurt sauce: squeeze of lemon juice; Yogurt sauce: salt and pepper, to taste; To serve: 4-5 flatbreads, sliced lettuce, tomato slices, finely sliced red onion, and optional shredded cheese or hot sauce

Instructions

Combine all marinade ingredients in a large zip-top bag. Add the chicken, seal, and massage from the outside until every piece is coated. Marinate for 24 hours when possible, with a minimum of 3 hours.
Mix all yogurt-sauce ingredients. Cover and refrigerate until needed; it keeps for up to 3 days.
Heat a large nonstick skillet over medium-high heat with a little oil, or lightly oil and preheat a barbecue hotplate or grill.
Cook the chicken for 4-5 minutes on the first side until well charred. Turn and cook 3-4 minutes on the second side, until the center reaches 165°F (74°C).
Rest loosely covered with foil for 5 minutes, then slice.
Serve the sliced chicken with flatbreads, salad vegetables, yogurt sauce, and optional cheese or hot sauce.

Notes

For larger batches, cook in batches so the chicken chars rather than steams. Keep cooked pieces loosely covered while the remaining chicken cooks.

Chicken Shawarma

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Ingredients

Instructions

Notes

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