Ingredients
Chicken Marinade
- 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 to make it not spicy)
- 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 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
- Marinade Chicken: Combine all the marinade ingredients in a large ziplock bag. Add the chicken pieces, seal the bag, and massage gently from the outside to ensure each piece is thoroughly coated in the spices and marinade. Refrigerate and marinate for a minimum of 3 hours, ideally 24 hours for maximum flavor.
- Prepare Yogurt Sauce: In a bowl, mix the Greek yogurt with crushed garlic, cumin, a squeeze of lemon juice, salt, and pepper. Cover and refrigerate until ready to serve. This sauce will keep for up to 3 days in the fridge.
- Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Alternatively, lightly brush a BBQ hotplate or grill with oil and preheat to medium-high. If baking, preheat the oven to 400°F (200°C) (see notes).
- Cook Chicken: Place the marinated chicken thighs on the skillet or grill. Cook the first side for 4 to 5 minutes until nicely charred and browned. Flip the chicken over and cook the second side for 3 to 4 minutes until fully cooked through. The second side cooks faster.
- Rest the Chicken: Remove the chicken from the heat and loosely cover with foil. Let it rest for 5 minutes to allow the juices to redistribute, ensuring tender and juicy meat.
- Serve: Slice the rested chicken into strips. Arrange on a platter alongside flatbreads, sliced lettuce, tomatoes, red onions, yogurt sauce, and optional cheese and hot sauce.
- Assemble Wraps: Take a piece of flatbread and spread a good portion of yogurt sauce on it. Add some lettuce, tomato slices, and chicken shawarma. Roll up tightly and enjoy your flavorful Middle Eastern wrap!
Notes
- For a less spicy version, reduce cayenne pepper to 1/2 teaspoon.
- Chicken can also be cooked in the oven at 400°F (200°C) for about 20 minutes, turning halfway through until cooked and charred.
- Marinating overnight greatly enhances the flavor and tenderness of the chicken.
- The yogurt sauce can be substituted with a dairy-free tahini sauce for a vegan-friendly option.
- Use skinless, boneless chicken thigh fillets for best texture and flavor.
- Prep Time: 10 minutes (plus marinating time of 3 to 24 hours)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern