🥗 Ingredients

- 1 kg / 2 lb chicken thigh fillets , skinless and boneless (Note 3)
- 1 large garlic clove , minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 batch Lemon yogurt sauce
- 4 – 5 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion , finely sliced
- Cheese , shredded (optional)
- Hot sauce of choice (optional)

👨‍🍳 Instructions

1. Marinade chicken: Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, and massage so each piece is coated. Marinate for 24 hours, or at least 3 hours.
2. Make yogurt sauce: Combine the yogurt sauce ingredients in a bowl and mix. Cover and refrigerate until needed.
3. Preheat pan or BBQ: Heat a large non-stick skillet with 1 tablespoon oil over medium-high heat, or lightly oil a BBQ hotplate or grill and heat to medium-high.
4. Cook chicken: Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes.
5. Rest: Remove chicken and cover loosely with foil. Rest for 5 minutes.
6. Slice and serve: Slice chicken and pile onto a platter with flatbreads, salad, and yogurt sauce.
7. Make wraps: Smear flatbread with yogurt sauce, add lettuce, tomato, onion, and chicken shawarma, then roll up and enjoy.