Grilled Chicken Shawarma with Creamy Yogurt Sauce

Serves 6

Ingredients

For the marinated chicken:

• 2 lbs. (900g) boneless skinless chicken thighs, fat removed
• 6.3 oz. (180g) Greek yogurt
• 3 cloves garlic, minced
• 1 tbsp. coriander powder
• 1 tbsp. cumin powder
• 2 tsp. cardamom powder
• 1 tbsp. chili powder
• 1 tbsp. onion powder
• 1 tbsp. smoked paprika
• 2 tsp. sea salt
• 2 tsp. black pepper
• 1 tbsp. white vinegar
• 2 tbsp. lemon juice
• 4 tbsp. olive oil
• chopped chives, to garnish

For the sauce:

• 8.5 oz. (240g) plain yogurt
• 2 tbsp. cilantro fresh, finely minced
• 1 tbsp. dill fresh, finely minced
• 2 cloves garlic, minced
• salt & pepper to taste

What you need to do

1. Place the chicken thighs on a cutting board, cover with plastic wrap, and gently tenderize them using a meat tenderizer.
2. In a large bowl, or a sealable plastic bag, combine the chicken thighs with the remaining marinade ingredients and mix well to combine. Ensure the chicken thighs are well coated with the marinade.
3. Cover the bowl or seal the bag, and place the chicken in the refrigerator for 3-5 hours to marinate. Or, for the best results, marinate the chicken overnight.
4. Preheat the grill to medium-high heat. Grill the marinated chicken thighs for about 8-10 minutes on each side, or until they are thoroughly cooked through and are nicely charred, but not burnt.
5. While the chicken is cooking, make the yogurt garlic sauce by combining all the sauce ingredients in a bowl.
6. Once the chicken has cooked, slice and serve with the creamy sauce alongside, garnish with chopped chives.