Chicken Shawarma

Steps

1. In a large ziplock bag or bowl, mix together the marinade ingredients: coriander, cumin, cardamom, cayenne pepper, paprika, lemon juice, and olive oil.
2. Add 1 kg of chicken thighs to the marinade, ensuring each piece is well-coated. If using a ziplock bag, seal it and massage the bag to distribute the marinade evenly.
3. Let the chicken marinate for at least 12 hours, preferably overnight.
4. Prepare the yogurt sauce by combining 1 cup of Greek yogurt, minced garlic clove, a splash of lemon juice, and mix well. Cover and refrigerate until needed.
5. Preheat your grill or a large heavy pan on medium-high heat. You can lightly oil the cooking surface if desired.
6. Grill the chicken for 4 to 5 minutes on one side until nicely charred, then flip and cook for an additional 3 to 4 minutes.
7. Once cooked, remove the chicken from the grill and cover it loosely with foil to rest for 5 minutes.
8. To serve, slice the chicken and arrange it on a platter with pita bread, sliced lettuce, sliced tomato, and the prepared yogurt sauce. For a wrap, spread yogurt sauce on a piece of pita, add lettuce, tomato, and slices of chicken shawarma, then roll it up and enjoy!