Chicken Shawarma
Chicken:
3-4 lb. boneless, skinless chicken thighs
For Marinade:
2 cloves garlic, minced
1 ¼ tsp. ground coriander
1 ¼ tsp. ground cumin
1 ¼ tsp. ground cardamom
1 ¼ tsp. cayenne pepper
2 tsp. smoked paprika
2 tsp. kosher salt
½ tsp. black pepper
2 tbsp. lemon juice
3 tbsp. olive oil
Yogurt Sauce:
1 cup Greek yogurt
1 clove garlic, crushed
1 tsp. cumin
1 tsp. lemon juice
Salt and pepper
For serving:
8 Flatbreads
Sliced tomato
Shredded lettuce
Red onion, sliced
Shredded cheese (optional)
Hot sauce (optional)
Rinse and pat dry chicken thighs. Set aside. Combine the marinade ingredients in a large zip-lock bag. Add the chicken and seal, the massage the outside with your hands, making sure all chicken pieces are coated in the marinade.
Combine the Yogurt sauce ingredients in a bowl and mix. Cover and put in the refrigerator until ready to use.
Preheat grill to medium heat. Lightly coat grill grates with cooking spray or brush with Olive oil. Remove chicken from the refrigerator 30 minutes before grilling. Add chicken to grill and cook 4-5 minutes, flip and cook another 3-4 minutes. Remove chicken from grill, cover with foil and let rest 5 minutes. Slice the chicken. Grab a flatbread and cover with yogurt sauce, then add chicken, lettuce, tomato, red onion, cheese (if using) and hot sauce (if using). Roll up and enjoy!
