Back to 8 servings 3 lb chicken, boneless breast or thigh meat 2 tbsp olive oil 2 tbsp lemon juice 2 tsp ground black pepper 2 tsp ground cardamom 2 tsp ground coriander 2 tsp ground cumin 2 tsp sweet paprika 2 tsp ground sumac 2 tsp ground turmeric 1 tsp garlic powder 1 tsp cinnamon 0.5 tsp cayenne 0.5 tsp ground clove 1 cup plain Greek yogurt 1 clove garlic, crushed 2 tbsp lemon juice 10 mint leaves, chopped Salt to taste pita lavash iceberg lettuce tomatoes, sliced Shirazi Salad
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1 Step 1: In a large bowl, whisk together the olive oil, lemon juice, and all the spice blend ingredients (black pepper, cardamom, coriander, cumin, paprika, sumac, turmeric, garlic powder, cinnamon, cayenne, clove, and salt). Add the chicken and toss to coat evenly. Cover with plastic wrap and refrigerate, marinating for at least 3 hours, ideally overnight (up to 8 hours).2 Step 2: In another bowl, mix together the Greek yogurt, crushed garlic, lemon juice, and chopped mint leaves until well combined. Cover and refrigerate until serving (the sauce can be made up to 3 days ahead).3 Step 3: Heat a large non-stick skillet with 1 tablespoon olive oil over medium-high heat, or lightly brush a BBQ grill with oil and heat to medium-high.4 Step 4: Place the 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 longer. Remove the chicken from the heat, cover loosely with foil, and let rest for 5 minutes.5 Step 5: Slice the chicken and transfer to a platter alongside flatbreads (lavash or pita), your choice of salad, and the yogurt mint sauce.6 Step 6: To make a wrap, spread some yogurt mint sauce on a piece of flatbread or pita, top with a scoop of salad, tomato slices, and chicken shawarma. Roll up and enjoy!getsaucepan.com/r/353bc794-b4e5-4cb8-b7ec-37540325aae1 · Original: https://silkroadrecipes.com/middle-eastern-chicken-shawarma/
