Chicken Shawarma

Ingredients

• 2 Large Garlic Clove (Minced)
• 2/3 Tablespoon Ground Coriander
• 3/4 Tablespoon Ground Cumin (Divided)
• 2/3 Tablespoon Ground Cardamom
• 2/3 Teaspoon Ground Cayenne Pepper
• 1 1/3 Teaspoons Smoked Paprika
• 1 1/3 Teaspoons Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 1 Large Lemon (Zested & Juiced)
• 2 Tablespoons Olive Oil
• 1 1/2 Pounds Boneless Chicken Thighs
• 2/3 Cup Greek Yoghurt
• 2/3 Cloves Garlic (Crushed)
• 4 Pita Breads

Directions

1. In a large resealable bag, combine the minced garlic, 1 tablespoon of the coriander, 1 tablespoon of the cumin and 1 tablespoon of the cardamom, the salt & black pepper, half of the fresh lemon juice, the lemon zest, oil, and the chicken thighs. Stir to combine, marinate for at least 2 hours or overnight.
2. Preheat a grill pan over medium-high heat and grill the chicken for 4 minutes per side. Set aside to rest for at least 5 minutes, and dice into bite-sized pieces.
3. Meanwhile, in a small bowl, combine the yogurt, minced garlic, the remaining fresh lemon juice, 1/2 tablespoon ground cumin and stir to combine.
4. Arrange the diced chicken on fresh pita bread, and top with a healthy dollop of the yogurt sauce. Garnish with fresh lettuce, tomatoes, and onions if desired.