Shawarma

Instructions

1- Combine the marinade ingredients in a large ziplock bag (or bowl).

2- Add the chicken and use your hands to make sure each piece is coated.

3- If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

4- Marinate overnight or up to 24 hours.

5- Combine the Yoghurt Sauce ingredients in a bowl and mix.

6- Cover and put in the fridge until required (it will last for 3 days in the fridge).

7- Heat grill/BBQ (or large heavy based pan on stove) on medium high.

8- You should not need to oil it because the marinade has oil in it and also thigh fillets have fat.

9- But if you are worried then oil your hotplate/grill.

10- (See notes for baking) Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

11- Remove chicken from the grill and cover loosely with foil.

12- Set aside to rest for 5 minutes.

13- TO SERVE Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.

14- To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce.

15- Top with a bit of lettuce and tomato and Chicken Shawarma.

16- Roll up and enjoy!.