Ingredients
Shawarma
2 lbs chicken breasts or thighs
6 flatbreads
sliced lettuce
sliced tomatoes
Marinade
4 cloves garlic, minced
2 tsp salt
1 tsp black pepper
1 tbsp coriander
1 tbsp cumin
2 tsp paprika
1 tsp cayenne pepper
1 whole lemon, juiced
2 tbsp olive oil
Yogurt Sauce
1 cup yogurt
2 cloves garlic, minced
1 tsp cumin
½ lemon, juiced
salt and pepper to taste
Directions
Shawarma
Step 1
Combine marinade ingredients together in a bowl. Stir together. Slice chicken thin (from top to bottom). Add chicken to marinade. Mix to coat well. Cover and refrigerate for 30 minutes, or up to 24 hours.
Step 2
Heat olive in a large pan to medium heat. Add chicken breasts in single layer. Cook on both sides until done. Remove and set aside.
Step 3
Mix together your yogurt sauce ingredients.
Step 4
Lay out a flatbread and spread out 1 tbsp of yogurt sauce. Add lettuce, tomatoes, chicken, more yogurt sauce. Fold over, wrap with parchment paper or foil.
Step 5
Repeat until flatbreads are gone. Devour!
