Shawarma

Method12 steps

1. 1

   Step 1: Peel and mince only the large marinade garlic clove (1 large). Combine it in a food-safe bag or bowl with all the measured ground coriander (1 tbsp), marinade cumin (1 tbsp), ground cardamom (1 tbsp), cayenne, smoked paprika (2 tsp), two teaspoons marinade salt, black pepper to taste, two tablespoons marinade lemon juice and three tablespoons marinade olive oil. Keep all yogurt-sauce ingredients separate.

   Uses 1 large garlic clove, minced, for marinade · 1 tbsp ground coriander for marinade · 1 tbsp ground cumin for marinade · 1 tbsp ground cardamom for marinade · 1 tsp ground cayenne pepper for marinade · 2 tsp smoked paprika for marinade · 2 tsp salt for marinade · Ground black pepper for marinade, to taste

2. 2

   Step 2: Add all the raw skinless boneless thigh fillets to the mixed marinade. Seal the bag and massage from the outside, or turn the chicken thoroughly in the bowl, until every fillet is coated. Keep raw-chicken utensils separate from the sauce and serving foods.

   Uses All mixed marinade · 1 kg raw skinless boneless chicken thigh fillets

3. 3

   Step 3: Cover and refrigerate the coated raw chicken overnight, about twelve to twenty-four hours. Keep it chilled throughout the marinade; do not leave raw chicken on the counter.

   Refrigerate chicken in marinade overnight · 1440 minUses All coated raw chicken

4. 4

   Step 4: In a separate clean bowl mix the cup of plain Greek yogurt (1 cup) with only the sauce garlic clove (1), peeled and minced, the teaspoon sauce cumin (1 tsp), a squeeze of sauce lemon juice and salt and black pepper to taste. Cover and refrigerate until serving, for up to three days. Do not mix any raw-chicken marinade into this sauce.

   Uses 1 cup plain Greek yogurt for sauce · 1 garlic clove, minced, for yogurt sauce · 1 tsp ground cumin for yogurt sauce · Lemon juice for yogurt sauce, a squeeze to taste · Salt for yogurt sauce, to taste · Ground black pepper for yogurt sauce, to taste

5. 5

   Step 5: Heat a grill or barbecue hotplate to medium-high. Have clean cooked-chicken tongs and a clean resting plate ready, separate from any utensils used for raw chicken.

6. 6

   Step 6: Lightly grease the hotplate with a little of the separate optional cooking oil only if needed to prevent sticking.

   Uses A little separate cooking oil to lightly grease the grill hotplate, only if needed

7. 7

   Step 7: Lift the marinated thighs onto the hot grill or barbecue hotplate, leaving room between them and cooking in batches if needed. Cook the first side for four to five minutes until charred, then turn and cook the other side for three to four minutes. Continue until the thickest parts reach 74 °C /165 °F. Discard any spent raw-chicken marinade; do not pour it onto cooked meat or into the yogurt sauce.

   Uses All marinated chicken after overnight refrigeration

8. 8

   Step 8: Lift each fully cooked batch onto the clean plate and cover loosely with foil. Let it rest for five minutes before slicing.

   Rest cooked shawarma chicken · 5 minUses All cooked grilled chicken

9. 9

   Step 9: Wash and slice the lettuce and tomatoes as desired for all six wraps. Warm the six ready-made pita breads and keep these serving foods away from raw-chicken equipment.

   Uses Lettuce for wraps, sliced as desired · Tomato for wraps, sliced as desired · 6 ready-made pita breads

10. 10

    Step 10: Once the chicken has rested for five minutes, slice the cooked fillets into strips on a clean board. Keep the full sliced batch ready to share between the six pita wraps.

    Uses All chicken after its five-minute rest

11. 11

    Step 11: Spread some of the clean yogurt sauce over each warmed pita. Divide the sliced cooked chicken between all six breads and add the prepared lettuce and tomato as desired, sharing the sauce between the wraps.

    Uses All sliced cooked chicken · All prepared yogurt sauce, portioned between wraps · All six warmed pitas with prepared lettuce and tomato

12. 12

    Step 12: Roll up the six filled pitas and serve straight away. Refrigerate any leftover cooked chicken and clean unused yogurt sauce promptly in separate covered containers.

    Uses All six filled pita wraps