Chicken Shawarma with homemade garlic herb yoghurt sauce

Chicken · Saudi Arabian classic.

Ingredients

• 1kg Chicken Breast
• 2 cloves minced Garlic
• 1 tblsp Ground Coriander
• 1 tblsp Ground Cumin
• 1 tblsp Ground Cardomom
• 1 tsp Cayenne Pepper
• 2 tsp Smoked Paprika
• 2 tsp Salt
• 2 tblsp Lemon Juice
• 3 tablespoons Olive Oil
• 1 cup Greek Yogurt
• 1 clove peeled crushed Garlic
• 1 tsp Cumin
• Splash Lemon Juice

Method

1. Continue cooking — Start by cutting your chicken up into reasonably small slices.
2. Continue cooking — Grab your ziplock bag and dump the freshly sliced chicken inside. 2
3. Add ingredients — Add garlic, coriander, cumin, cardomom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag.
4. Mix together — Close the bag and mix thoroughly. Place in fridge for 10-12 hours (shorter is fine but longer is better). 3
5. Fry — Once ready to cook, heat your fry pan to medium-high and add a tiny bit of olive oil.
6. Fry — Fry one side of all of your flatbreads until slightly toasty.
7. Fry — Remove from pan, add enough oil to coat the fry pan.
8. Fry — Put crumble fries into air fryer on 180 for 15 minutes shaking occasionally. 4
9. Fry — The pan should be pretty hot by now, add the chicken in 2 batches (unless you have a big fry pan) to avoid overcrowding.
10. Continue cooking — The chicken should get a nice sear and darker colour which is perfect.
11. Continue cooking — Cook for a further 5-8 minutes or until cooked through.
12. Continue cooking — Repeat with next chicken batch. 5 While chicken is cooking, place your Greek yoghurt into a bowl.

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• Mutabbaq
• Pistachio Kunafa Chocolate Cake and Cupcakes
• Shakshouka