Chicken Shawarma
24 hrs 20 min (mostly marinating)4 to 5
Spiced chicken thighs marinated 24 hours, then pan-seared until charred and served in flatbreads with yogurt sauce and fresh vegetables.
| prepPreheat skillet over medium-high heat with 1 tbsp oil, or brush BBQ hotplate with oil and heat to medium-high | |||||
| 1 kg skinless boneless chicken thigh fillets | Combine marinade, coat chicken, marinate 24 hrs | Sear chicken 4–5 min first side until charred | Turn, cook 3–4 min second side | Rest 5 min loosely covered with foil | Slice chicken, arrange with flatbreads & toppings |
| 1 large garlic clove, minced | |||||
| 1 tbsp ground coriander | |||||
| 1 tbsp ground cumin | |||||
| 1 tbsp ground cardamom | |||||
| 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less heat) | |||||
| 2 tsp smoked paprika | |||||
| 2 tsp salt | |||||
| Black pepper | |||||
| 2 tbsp lemon juice | |||||
| 3 tbsp olive oil | |||||
| 1 batch Lemon yogurt sauce | Mix yogurt sauce, chill until serving | ||||
| 4 to 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads) | |||||
| Sliced lettuce (cos or iceberg) | |||||
| Tomato slices | |||||
| Red onion, finely sliced | |||||
| Shredded cheese (optional) | |||||
| Hot sauce of choice (optional) | |||||
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