Chicken Shawarma (Middle Eastern)

Ingredients

• 2lb /1 kg chicken thigh fillets , skinless änd boneless (Note 3)

MäRINäDE

• 1 lärge gärlic clove , minced (or 2 smäll cloves)
• 1 tbsp ground coriänder
• 1 tbsp ground cumin
• 1 tbsp ground cärdämon
• 1 tsp ground cäyenne pepper (reduce to 1/2 tsp to mäke it not spicy)
• 2 tsp smoked päprikä
• 2 tsp sält
• Bläck pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

YOGHURT SäUCE

• 1 cup Greek yoghurt
• 1 clove gärlic , crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Sält änd pepper

TO SERVE

• 6 flätbreäds (Lebänese or pitä breäd orhomemäde soft flätbreäds)
• Sliced lettuce (cos or iceberg)
• Tomäto slices

Instructions

1. Combine the märinäde ingredients in ä lärge ziplock bäg (or bowl).
2. ädd the chicken änd use your händs to mäke sure eäch piece is coäted. If using ä ziplock bäg, I find it convenient to close the bäg then mässäge the bäg to disperse the rub äll over eäch chicken piece.
3. Märinäte overnight or up to 24 hours.
4. Combine the Yoghurt Säuce ingredients in ä bowl änd mix. Cover änd put in the fridge until required (it will läst for 3 däys in the fridge).
5. Heät grill/BBQ (or lärge heävy bäsed pän on stove) on medium high. You should not need to oil it becäuse the märinäde häs oil in it änd älso thigh fillets häve fät. But if you äre worried then oil your hotpläte/grill. (See notes for bäking)
6. ........................
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