Chicken shawarma

Ingrédients

• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cardamon
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly rounded black pepper
• 2 cloves garlic
• 2 fresh red chilis (adjust for heat)
• 1 tablespoon freshly squeezed lemon
• 1 tablespoon olive oil
• 1/2 teaspoon salt (adjust for preference)
• 4 boneless skinless chicken thighs
• 1 Onion diced (optional)
• 1/2cup/ 120ml plain fresh yogurt
• 1 garlic
• 1/8 teaspoon each salt and freshly cracked black pepper
• 4 flat breads
• Cabbage
• Tomatoes
• Lettuce (optional)

Préparation

1. 1

   Combine the ingredients for the yogurt sauce and place in the fridge for the flavours to come together. Combine the first ingredients on the chicken list together and pour over chicken. Marinate chicken with the spices for two hours or overnight for an intense flavour.

2. 2

   When ready to cook, heat a grilling pan or grill on medium heat. You will not need to oil or grease the pan or grill because of the oil in the marinade. Place the chicken on the pan or grill. Cook on both sides till it is nicely charred and cooked through. Set aside to rest. If using a pan, put the onions in to cook through and soften. (I love adding onions and I prefer cooking it before adding to the bread, the residue in the pan goes well with the onions).

3. 3

   --- When ready to serve ---

4. 4

   Slice the chicken into desired sizes, dice the tomatoes and shred the cabbage. Take a flat bread. Spread salad over it, pour a generous amount of yogurt sauce, top with chicken, roll and enjoy. You might need a tissue.