Chicken Shawarma

Ingredients

• 1000 gChicken thigh
• 7 gCoriander
• 9.3 gCumin
• 7 gCardamom
• 2.3 gCayenne pepper
• 4.6 gPaprika powder
• 35 mlLemon juice
• 45 mlOlive oil
• 240 gYogurt
• 1 pcsGarlic clove
• 80 gSalad
• 150 gTomato
• 6 pcsPita bread

Instructions

1. 1

   Prepare the marinade

   • Combine coriander, cumin, cardamom, cayenne, paprika, 2 tbsp lemon juice and 3 tbsp olive oil in a large bowl or ziplock bag.
   • Add the chicken and massage so each piece is coated.
   • Marinate overnight or up to 24 hours in the fridge.
2. 2

   Make the yogurt sauce

   • Mix Greek yogurt with a crushed garlic clove, 1 tsp cumin and a splash of lemon juice.
   • Cover and chill until needed (keeps up to 3 days).
3. 3

   Grill / cook

   • Preheat grill or heavy pan to medium‑high. Lightly oil if needed.
   • Cook chicken 4–5 minutes on the first side until charred, turn and cook 3–4 minutes more until done.
   • Remove and rest loosely covered for 5 minutes.
4. 4

   To serve

   • Slice the chicken and serve with flatbreads, salad and yogurt sauce.
   • For a wrap: spread sauce on a pita, add lettuce, tomato and chicken, then roll up.