Name: Chicken Shawarma
Prep time: 10 min
Cook time: 10 min
Total time: 1 d 20 min
Yield: 6
Ingredients: 1 kg chicken thighs; 1 garlic clove; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground cardamom; 1 tsp cayenne pepper; 2 tsp smoked paprika; 2 tsp salt; black pepper; 2 tbsp lemon juice; 3 tbsp olive oil; 250 ml Greek yoghurt; 1 garlic clove; 1 tsp cumin; lemon juice; salt; black pepper; Lebanese pita or flatbread; 1 cos or iceberg lettuce; tomato; 1 red onion; cheese; hot sauce; cucumber

Instructions

Marinate the chicken as per the notes to make your life a whole lot easier or work with it fresh. Marinate 24 hours (minimum 3 hours).

Marinate in the refrigerator, not at room temperature. Keep the raw chicken and its marinade away from the yoghurt sauce, salad and other ready-to-eat ingredients.
Yoghurt Sauce: Incorporate the yogurt sauce ingredients in a bowl and mix. Cover with cling film and place in the fridge until required (it will last for 3 days in the fridge).
Preheat the oven to 220°C, or BBQ. Heat a large heavy based skillet with 1 tbsp oil over a medium high heat, or lightly brush a BBQ hotplate/ grills with oil and heat to medium high.
Cook the chicken by placing it in the skillet or directly 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, slight less time is required for the second side..

The stated times are a guide because thigh thickness and grill heat vary. Check the thickest piece is fully cooked with a clean probe thermometer before removing the chicken from the heat; do not rely on surface charring alone.
Remove the chicken from the grill and cover loosely with foil to rest for a few minutes and set aside.

Rest the cooked chicken on a clean plate, not the plate or tray that held it raw.
To serve: Slice the chicken and load a platter alongside the flatbread, salad and the yoghurt sauce or you could make your own dairy free Tahini sauce.
To create a wrap, grab a piece of flatbread and smear with the yoghurt sauce. Top with a bit of lettuce and tomato and the chicken. Roll it however you see fit and enjoy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 530.35kcal

% Daily Value *
Total Fat 25.30g39%
Saturated Fat 7.33g37%
Sodium 1207.68mg51%
Total Carbohydrate 44.41g15%
Dietary Fiber 4.23g17%
Sugars 6.32g
Protein 31.05g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make the marinade in advance and place it and the chicken in a ziplock or similar bag and freeze straight away. Then as it defrosts, it marinates. Cooking on a BBQ or stove is best to get the caramelisation. Baking doesn’t yield quite the same flavour - but still very good! Alternatively, bake at 220°C for 20 to 25 minutes until browned.

Chicken Shawarma