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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.

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Personal Notes Added from DKG link. Family note: reduce cayenne to 1/2 tsp or less for Meirav and keep heat mild-to-medium. Great for make-your-own wraps night.

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