Ingredients
- Chicken Thighs (1 kg)
- Coriander (1 tbsp)
- Cumin (2 tbsp)
- Cardamom (1 tbsp)
- Cayenne Pepper (1 tsp)
- Paprika (2 tsp)
- Lemon Juice (2 tbsp)
- Olive Oil (3 tbsp)
- Greek Yogurt (1 cup)
- Garlic Clove (1)
- Lemon Juice (Splash)
- Lettuce (Sliced)
- Tomato (Sliced)
- Pita Bread (6)
Instructions
Steps
- In a large ziplock bag or bowl, mix together the marinade ingredients: coriander, cumin, cardamom, cayenne pepper, paprika, lemon juice, and olive oil.
- Add 1 kg of chicken thighs to the marinade, ensuring each piece is well-coated. If using a ziplock bag, seal it and massage the bag to distribute the marinade evenly.
- Let the chicken marinate for at least 12 hours, preferably overnight.
- Prepare the yogurt sauce by combining 1 cup of Greek yogurt, minced garlic clove, a splash of lemon juice, and mix well. Cover and refrigerate until needed.
- Preheat your grill or a large heavy pan on medium-high heat. You can lightly oil the cooking surface if desired.
- Grill the chicken for 4 to 5 minutes on one side until nicely charred, then flip and cook for an additional 3 to 4 minutes.
- Once cooked, remove the chicken from the grill and cover it loosely with foil to rest for 5 minutes.
- To serve, slice the chicken and arrange it on a platter with pita bread, sliced lettuce, sliced tomato, and the prepared yogurt sauce. For a wrap, spread yogurt sauce on a piece of pita, add lettuce, tomato, and slices of chicken shawarma, then roll it up and enjoy!