Chicken Shawarma with garlic sauce

This juicy, tender Grilled Chicken Shawarma is wonderful on its own, in wraps, sliced thin in sandwiches and it’s super delicious in salads.

Ingredients

• 2 lb chicken thigh, skinless and boneless

For marinade

• 2 garlic cloves, minced
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1 Tbsp ground cardamon
• 1 tsp ground cayenne pepper
• 2 tsp smoked paprika
• 1.5 tsp salt
• black pepper
• 2 Tbsp lemon juice
• 3 Tbsp olive oil

For the Garlic Sauce

• 1 head garlic, peeled and crushed
• 1/4 cup Olive oil
• 1/2 lemon, juiced
• 1/4 teaspoon salt
• 1/2 cup plain yogurt

Directions

1. Combine the marinade ingredients in a large ziplock bag.
2. Clean chicken and pat dry, then add to bag, making sure each piece is well coated. Refrigerate for overnight in the fridge.
3. Prepare the garlic sauce, cover and put in the fridge. 
4. Transfer chicken to preheated grill and discard ziplock bag with the marinade inside. Cook 4-5 minutes on the first side until nicely charred, then turn and cook the other side for 3 to 4  minutes on medium high heat.
5. When done, transfer chicken to a serving platter and let rest 5-10 minutes before serving.
6. Serve chicken and rice pilaf onto platter with tomato, cucumber salad and garlic sauce.

For the garlic sauce

Using a mini food processor, hand immersion blender, or small blender jar (such as magic bullet), puree the garlic, oil, lemon, and salt until smooth. (This is not enough sauce to easily work in a large blender or food processor.) BRIEFLY pulse in the yogurt to help thicken the sauce. If you blend the yogurt too much it will just thin out again.