Ingredients
Marinated Chicken
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 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 for less spice)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yogurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic, crushed
- 1 tsp ground cumin
- Squeeze of lemon juice
- Salt and pepper, to taste
To Serve
- 4 – 5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinate chicken: Combine all marinade ingredients (garlic, coriander, cumin, cardamom, cayenne, smoked paprika, salt, black pepper, lemon juice, and olive oil) in a large ziplock bag. Add the chicken thighs, seal the bag, and massage from outside to evenly coat each piece. Refrigerate to marinate for a minimum of 3 hours, ideally 24 hours for maximum flavor.
- Prepare yogurt sauce: In a bowl, mix Greek yoghurt, crushed garlic, cumin, lemon juice, salt, and pepper. Cover and refrigerate until ready to serve. This sauce can be stored for up to 3 days in the fridge.
- Preheat cooking surface: Heat a large non-stick skillet over medium-high heat with 1 tablespoon of olive oil, or alternatively, lightly oil a BBQ hotplate or grill and heat to medium-high.
- Cook chicken: Place marinated chicken on the heated skillet or grill. Cook for 4 to 5 minutes on the first side until nicely charred, then turn and cook for another 3 to 4 minutes on the other side until fully cooked.
- Rest chicken: Remove the chicken from heat and cover loosely with foil. Allow it to rest for 5 minutes to retain juices.
- Slice and serve: Slice the rested chicken and arrange on a platter alongside flatbreads, fresh lettuce, tomato slices, red onion, and optional cheese and hot sauce.
- Assemble wraps: Take a piece of flatbread and spread a generous amount of yogurt sauce. Add lettuce, tomato, and sliced chicken shawarma. Roll up the flatbread tightly and enjoy your flavorful wrap.
Notes
- Marinating the chicken overnight (up to 24 hours) greatly enhances the flavors.
- If you prefer baking, bake the marinated chicken at 200°C (400°F) for about 20-25 minutes until cooked through.
- Use skinless, boneless chicken thighs for juicier and more tender shawarma compared to breast meat.
- Adjust cayenne pepper to your spice preference; reduce if sensitive to heat.
- The yogurt sauce can be substituted with a dairy-free tahini sauce alternative for those avoiding dairy.
- Leftover chicken makes delicious salads and sandwiches the next day.
- Prep Time: 10 minutes plus minimum 3 hours marinating (ideal 24 hours)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
