Shawarma Chicken

🔥 Prep

• Trim excess fat from the 600g chicken thighs and slice them into thin strips (about 1 cm thick) for even marination.
• Mince the 5 garlic cloves finely.
• In a bowl, combine 0.5 cup yogurt, 3 tbsp lemon juice, minced garlic, and 2 tbsp shawarma spice; mix until smooth.
• Add the chicken strips to the marinade, ensuring each piece is coated, then cover and refrigerate for at least 2 hours (or overnight).

🔥 Cook

• 1. Preheat a grill pan or cast‑iron skillet over medium-high heat until hot.
• 2. Remove the chicken from the marinade, letting excess drip off, and arrange in a single layer.
• 3. Cook the chicken for 4‑5 minutes per side, or until the internal temperature reaches 75°C and edges are charred.
• 4. Baste the chicken with any remaining marinade from the bowl for extra flavor (optional).
• 5. Transfer the cooked chicken to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
• 6. Slice the rested chicken thinly and serve immediately.

🔥 Serve

• Serve the sliced shawarma chicken stuffed into warm pita bread or flatbread.
• Add toppings such as sliced tomatoes, cucumbers, red onions, pickles, and a drizzle of tahini or garlic sauce.
• Pair with side dishes like tabbouleh, hummus, or a simple rice pilaf.