Chicken Shawarma

★★★★

Griddle, Main Entree, Make Ahead and Freeze

Prep Time: 15 min Cook Time: 15 min Total Time: 30 min Difficulty: Easy Servings: Servings 4

Ingredients

2 lb chicken thigh fillets , skinless and boneless (or sub breasts)

MARINADE

2 garlic cloves , minced

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp ground cardamon

1/2 tsp ground cayenne pepper

2 tsp smoked paprika

2 tsp salt

Black pepper

2 tbsp lemon juice

3 tbsp olive oil


TO SERVE:

4 – 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)

Sliced lettuce (cos or iceberg)

Tomato slices

Red onion , finely sliced

Cheese , shredded (optional)

Hot sauce of choice (optional)

Directions

Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours.

Preheat griddle to medium high – Coat griddle with oil and cook chicken – Place chicken on the griddle and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes.

Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE:

Slice chicken and pile onto a bed of lettuce on a piece of flatbread and top with tahini sauce.

Notes

Jill and I really liked this. I should try it with thighs sometime.

Nutrition

Serving: 183g Calories: 275cal (14%) Carbohydrates: 1.1g Protein: 32.9g (66%) Fat: 16.2g (25%) Saturated Fat: 3.2g (20%) Polyunsaturated Fat: 13g Cholesterol: 140mg (47%) Sodium: 918mg (40%)