← Nouns Cooking · Lebanese & Turkish

Ingredients

• 1 kg boneless, skinless chicken thighs
• 4 tbsp Olive oil
• 1 Lemon, juiced (about 3 tbsp)
• 3 cloves Garlic, crushed
• 1 tbsp ground cumin
• 2 tsp Ground coriander
• 2 tsp paprika (sweet or smoked)
• 1 tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp Ground turmeric
• ½ tsp Allspice
• ½ tsp Cayenne pepper (optional)
• 1½ tsp Salt
• 200 g thick plain yogurt
• 1 clove Garlic, finely grated
• ½ Lemon, juiced
• 4 large flatbreads or pitas
• 2 handfuls Lettuce, shredded
• 2 Tomato, sliced
• ½ Red onion, thinly sliced

Method

1. Mix the oil, lemon juice, garlic, all the spices and salt in a bowl. Add the chicken and massage it in. Cover and marinate in the fridge for at least 1 hour, or up to a day.
2. Stir the yogurt, grated garlic, lemon juice and a pinch of salt together for the sauce, then chill it.
3. Heat a large griddle or heavy frying pan over medium-high heat with a little oil. Cook the chicken for 4–5 min per side, in batches if needed, until well charred and cooked through to 75°C (165°F).
4. Rest the chicken for 5 min, then slice it thinly across the grain.
5. Warm the flatbreads, spread with garlic sauce, add lettuce, tomato, onion and a pile of chicken, then roll up tightly.

Tips

• Thighs stay far juicier than breast and can take the high heat.
• Add pickled turnips, gherkins or a drizzle of tahini for the full shawarma-shop experience.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Jamie Oliver Feel Good Foodie