Shawarma

Succulent chicken shawarma with Middle Eastern spices and yogurt sauce — a classic Egyptian dish grilled to perfection and served in flatbreads with fresh vegetables.

Ingredients

• 1 kg Chicken thighs
• 1 tbsp Coriander (ground)
• 1 tbsp Cumin
• 1 tbsp Cardamom (ground)
• 1 tsp Cayenne pepper
• 2 tsp Paprika
• 2 tbsp Lemon juice
• 3 tbsp Olive oil
• 1 cup Greek yogurt
• 1 clove Garlic
• 1 tsp Cumin (ground)
• 2 tbsp Lemon juice
• Lettuce (leaves)
• Tomatoes
• 6 pcs Pita (flatbreads)

Instructions

1. Combine all marinade ingredients in a large resealable bag or bowl. Add the chicken thighs and rub each piece thoroughly with the marinade. If using a bag, seal it and massage for several minutes to distribute the spices evenly. Cover and refrigerate overnight or up to 24 hours.
2. While the chicken marinates, prepare the yogurt sauce. Mix Greek yogurt, garlic, cumin, and lemon juice in a bowl. Cover and refrigerate (the sauce keeps for up to 3 days).
3. Preheat your grill or barbecue to medium-high heat (or use a heavy skillet on the stovetop). Since the marinade contains oil and chicken thighs have natural fat, additional greasing is not necessary. If needed, lightly oil the grill grates.
4. Place the chicken thighs on the preheated grill. Cook the first side for 4–5 minutes until a beautiful golden crust forms, then flip and cook the second side for 3–4 minutes (it cooks faster).
5. Remove the chicken from the grill, loosely cover with foil, and let rest for 5 minutes.
6. Slice the cooked chicken into thin pieces. Serve on a platter alongside pita flatbreads, lettuce, tomatoes, and yogurt sauce. Each guest can assemble their own shawarma: spread sauce on the flatbread, add lettuce and tomatoes, top with chicken, roll into a wrap, and enjoy!