Chicken Shawarma

Ingredients

• 2 1/4 lbchicken thighs, boneless, skinless
• 1 tbspground coriander, for marinade
• 1 tbspground cumin, for marinade
• 1 tbspcardamom, ground; for marinade
• 1 tspcayenne pepper, for marinade
• 2 tsppaprika, for marinade
• 2 tbsplemon juice, for marinade
• 3 tbspolive oil, for marinade
• 1 cupGreek yogurt, for yogurt sauce
• 1 clovegarlic, grated
• 1 tspground cumin, for yogurt sauce
• lemon juice, splash; for yogurt sauce
• lettuce, sliced; to serve
• tomato, sliced; to serve
• 6flatbreads, to serve

Method

1. 1

   Mix the coriander, cumin, cardamom, cayenne, paprika, lemon juice and olive oil in a large zip-top bag or bowl. Add the chicken and massage until every piece is coated, then marinate in the fridge overnight, or up to 24 hours.

2. 2

   Mix the yogurt, garlic, cumin and a splash of lemon juice in a bowl, cover and refrigerate until needed. It keeps for up to 3 days.

3. 3

   Heat a grill pan, grill or large heavy pan over medium-high heat. Cook the chicken for 4 to 5 minutes until nicely charred, then flip it and cook 3 to 4 minutes more, until 165°F in the thickest part.

4. 4

   Move the chicken to a board, cover it loosely with foil, rest for 5 minutes, then slice.

5. 5

   Pile the chicken on a platter with the flatbreads, lettuce, tomato and yogurt sauce — or spread a flatbread with sauce, top with lettuce, tomato and chicken, and roll it up.

Nutrition per serving