Chicken shawarma — chicken thighs marinated in warm spices and yogurt, then grilled until charred and juicy. Pile into flatbreads with salad and garlicky yogurt sauce.
- 1 kg Chicken Thighs
- 1 tbs Coriander
- 1 tbs Cardamom
- 1 tsp Cayenne Pepper
- 2 tsp Paprika
- 3 tbs Olive Oil
- 1 cup Greek Yogurt
- 1 Garlic Clove
- 1 tsp Cumin
- Splash Lemon Juice
- Sliced Lettuce
- Sliced Tomato
- 6 Pita Bread
Video
Preparation
- Combine the marinade ingredients in a large ziplock bag or bowl.
- Add the chicken and use your hands to coat each piece. If using a bag, close it and massage to disperse the rub all over.
- Marinate overnight, or up to 24 hours.
- Combine the yogurt sauce ingredients in a bowl and mix. Cover and refrigerate until needed (it keeps for 3 days).
- Heat a grill, barbecue or large heavy-based pan over medium-high. You shouldn't need to oil it, as the marinade and thigh fat provide enough, but oil it if you're worried.
- Place the 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 second side takes less time).
- Remove and cover loosely with foil, then rest for 5 minutes.
- To serve, slice the chicken and pile onto a platter with the flatbreads, salad and yogurt sauce. To make a wrap, smear a flatbread with yogurt sauce, top with lettuce, tomato and chicken, then roll up.
