Chicken Shawarma

• porções: 4

Ingredientes

1 kg skinless, boneless chicken thighs

2 tosp olive oil

MARINADE

1 tbsp each ground coriander, cumin and cardamom

1 tsp cayenne pepper (omit or reduce for less spice)

2 tsp smoked paprika (or use regular)

2 tsp cooking salt*

½ tsp black pepper

1 tsp finely minced garlic*

2 tbsp fresh lemon juice

3 tbsp (45 ml) extra-virgin olive oil

YOGHURT SAUCE

1 cup (250 g) full-fat Greek yoghurt

¼ tsp finely minced garlic*

1 tsp ground cumin

2 tsp fresh lemon juice

⅛ tsp each cooking salt* and black pepper

TO SERVE

3 cups (180 g) finely sliced lettuce (cos or iceberg)

2 tomatoes, halved, then sliced

Lemon slices

4 flatbreads, such as Lebanese, pita bread, or Easy Flatbreads (page 342)

¼ cup (5 g) roughly chopped fresh coriander

Chilli sauce or hot sauce - I like sriracha* (optional)

Instruções

Marinate chicken - Combine the marinade ingredients in a large bowl. Add the chicken and use longs to make sure each piece is coated in the marinade. Cover and marinate for

12-24 hours in the fridge. Yoghurt sauce - Place the ingredients in a bowl and mix. Cover and put in the fridge until

required (it will last for 3 days).

Cook chicken - Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Place half the chicken in the pan and cook for 3-4 minutes on each side until deep golden brown (the internal temperature of thighs should be 72°C). Transfer to a plate and cover loosely with foil. Repeat with the remaining chicken. (See Note 2 for barbecue option.)

Serve - Once the chicken has rested for 5 minutes, slice thickly', then pile onto a platter. Put the lettuce, tomato, yoghurt sauce, lemon and flatbreads on the side. To make al shawarma roll, smear the flatbread with yoghurt sauce, top with lettuce, tomato, then chicken. Sprinkle with coriander. Add a squirt of hot sauce, if desired. Roll up firmly, wrap with foil if

you want to keep it secured, then devour!

Notas

DINNER RecipeTin Eats 46