Chicken Shawarma 

Serves 4 – 6

1 kg chicken thigh fillets , skinless and boneless

Marinade

·      1 large garlic clove , minced (or 2 small cloves)

·      1 Tbsp. ground coriander

·      1 Tbsp. ground cumin

·      1 Tbsp. ground cardamom

·      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

To Serve

·      6 flatbreads (Lebanese or pita bread)

·      Sliced lettuce (cos or iceberg)

·      Tomato slices

1.   Combine the marinade ingredients in a large ziplock bag (or bowl).

2.   Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

3.   Marinate overnight or up to 24 hours.

4.   Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill.

5.   Place 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 2nd side takes less time).

6.   Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

To Serve

1. Slice chicken and pile onto platter alongside flatbreads, Salad, Yoghurt Sauce and the Shawarma sauce .

2. 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!