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Chicken Shawarma


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"Chicken Shawarma is typically served one of two ways. The first being as a wrap (like Gyros) with tomato, lettuce, and a simple yogurt sauce on the side. The other way is with rice and salad on the side."

Serves 4-6 | Prep Time 10 minutes | Cook Time 10 minutes

Why I Love This Recipe

Marinade the chicken and freeze right away, this can then be used to keep the cooler cold and the chicken will marinate as it thaws.


Ingredients You'll Need

2 lbs. boneless and skinless chicken thighs
Marinade:
1 large garlic clove
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 teaspoon ground cayenne pepper
2 teaspoon smoked paprika
2 teaspoons salt
Black pepper
2 tablespoons lemon juice
Yogurt Sauce:
3 tablespoons Greek yogurt
1 clove garlic (crushed)
1 teaspoon cumin
Squeeze of lemon juice
Salt and pepper
To serve:
6 flatbreads (pita bread or homemade flatbreads)
Sliced lettuce
Tomato slices


Directions

1. Combine the marinade ingredients in a large ziplock, add the chicken making sure each piece is coated. Marinate overnight up to 24 hours. (This step can be completed the night before leaving for camp)


2. Combine the yogurt sauce ingredients in a bowl and mix. Cover and put in the fridge or cooler until required. ( will last for 3 days in the fridge)


3. Heat grill on medium high. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred. Then turn and cook the other side for 3 to 4 minutes (the second side takes less time) Remove from the grill and cover loosely with foil set aside to rest for 5 minutes.


4. To serve slice chicken put onto platter alongside flatbreads. To make a wrap, get a piece of flatbread and smear with yogurt sauce. Top with a bit of lettuce , tomato and Chicken Shawarma.


Pairs Well With

Pita, rice or salad


Questions, Comments & Reviews


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