Ingredients
- 2 lb chicken thigh filets, skinless and boneless
- 1 large clove garlic, minced
- 1 Tbsp ground cumin
- 1 Tbsp ground cardamon
- 1 Tbsp ground cayenne
- 2 tsp smoked paprika
- 2 tsp salt
- black pepper
- 2 Tbsp lemon juice
- 3 Tbsp olive oil
Instructions
Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes
TO SERVE Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).
To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
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