The Best Chicken Shawarma Ever

INGREDIENTS

• 2 lbs boneless, skinless chicken thighs
• 3 large cloves garlic, minced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground cardamom
• ½ tsp ground cayenne pepper
• 2 tsp smoked paprika
• 2 tsp salt
• ½ tsp black pepper
• 2 tbsp lemon juice
• 4 tbsp olive oil

Yogurt Sauce

• 1 cup Greek yogurt
• 1 clove garlic, crushed
• 1 tsp cumin
• a squeeze of lemon juice
• salt and pepper

Sides

• Flat bread
• Salad

INSTRUCTIONS

1. Combine the marinade ingredients in a large resealable plastic bag (or bowl).
2. Add the chicken into the bag and coat evenly. Marinate for at least 2 hours, preferably overnight.
3. Preheat oven to 425°F
4. Combine the yogurt sauce ingredients in a bowl and mix well.Cover and put in the fridge until ready to use.
5. Remove chicken from bag (or bowl), and bake on a foil lined baking sheet at 425°F for 20 – 25 minutes or until browned and lightly crisp in places.
6. Remove from the oven and dice chicken in small 1/2 inch pieces.
7. Place the diced chicken in a hot, non-stick skillet, and crisp the chicken until desired crispiness is achieved.

To Serve

Serve Shawarma with flatbread, salad (lettuce, tomato, cucumber) and the yogurt sauce. We love to pair it with our Sumac Spiced Red Onions here.