Receta Chicken Shawarma with garlic sauce

by Sunny Shin

This juicy, tender Grilled Chicken Shawarma is wonderful on its own, in wraps, sliced thin in sandwiches and it’s super delicious in salads. Ingredients2 lb chicken thigh, skinless and bonelessFor marinade2 garlic cloves, minced1 Tbsp ground coriander1 Tbsp ground cumin1 Tbsp ground cardamon1 tsp ground cayenne pepper2 tsp smoked paprika1.5 tsp saltblack pepper2 Tbsp lemon juice3 Tbsp olive oilFor the Garlic Sauce 1 head garlic, peeled and crushed1/4 cup Olive oil1/2 lemon, juiced1/4 teaspoon salt1/2 cup plain yogurt DirectionsCombine the marinade ingredients in a large ziplock bag.Clean chicken and pat dry, then add to bag, making sure each piece is well coated. Refrigerate for overnight in the fridge.Prepare the garlic sauce, cover and put in the fridge. 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.When done, transfer chicken to a serving platter and let rest 5-10 minutes before serving.Serve chicken and rice pilaf onto platter with tomato, cucumber salad and garlic sauce. For the garlic sauceUsing 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.