Chicken Shawarma

Ingredients

• 1 kgchicken thighs, boneless, skinless
• 1 tbspground coriander, for marinade
• 1 tbspground cumin, for marinade
• 1 tbspcardamom, ground; for marinade
• 1 tspcayenne pepper, for marinade
• 2 tsppaprika, for marinade
• 2 tbsplemon juice, for marinade
• 3 tbspolive oil, for marinade
• 1 cupgreek yogurt, for yoghurt sauce
• 1 clovegarlic, for yoghurt sauce
• 1 tspground cumin, for yoghurt sauce
• lemon juice, splash; for yoghurt sauce
• lettuce, sliced; to serve
• tomato, sliced; to serve
• 6flatbreads, to serve

Method

1. 1

   Combine all marinade ingredients (coriander, cumin, cardamom, cayenne, paprika, lemon juice and olive oil) in a large ziplock bag or bowl. Add the chicken and massage well until every piece is coated. Marinate overnight or up to 24 hours.

2. 2

   Combine all yoghurt sauce ingredients (Greek yogurt, garlic, cumin, lemon juice) in a bowl and mix well. Cover and refrigerate until needed — it keeps for up to 3 days.

3. 3

   Heat a grill, barbecue or large heavy-based pan to medium-high. Cook the chicken for 4–5 minutes on the first side until nicely charred, then flip and cook the other side for 3–4 minutes.

4. 4

   Remove from the grill and cover loosely with foil. Rest for 5 minutes, then slice.

5. 5

   Pile sliced chicken onto a platter alongside flatbreads, salad and the yoghurt sauce. Or, to make wraps, smear a flatbread with yoghurt sauce, top with lettuce, tomato and chicken and roll up.