Shawarma

Ingredients

For the Marinade:
1 cup plain yogurt
1/4 cup olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons ground paprika
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground allspice
1 teaspoon salt
For the Shawarma:
5 lbs (700g) chicken thighs, boneless and skinless (or beef/lamb if preferred), thinly sliced
4 pita breads or flatbreads
1 cup shredded lettuce
1 cup sliced tomatoes
1/2 cup sliced cucumbers
1/2 cup thinly sliced red onions
For the Garlic Sauce:
1/2 cup mayonnaise
1/4 cup plain yogurt
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil
Salt to taste

Instructions

Marinate the Meat

In a large bowl, combine all the marinade ingredients.

Add the sliced chicken (or beef/lamb) to the bowl and mix well to coat the meat evenly.

Cover and refrigerate for at least 2 hours or overnight for best results.

Cook the Shawarma

Preheat a grill, skillet, or oven to medium-high heat.

Grill or cook the marinated meat for about 5-7 minutes on each side, or until fully cooked and slightly charred. If using an oven, cook at 400°F (200°C) for about 20-25 minutes.

Slice the cooked meat into thin strips.

Prepare the Garlic Sauce

In a small bowl, mix together the mayonnaise, yogurt, minced garlic, lemon juice, and olive oil.

Season with salt to taste.

Assemble the Shawarma

Warm the pita or flatbreads slightly.

Spread a layer of garlic sauce on each bread.

Add the cooked shawarma meat.

Top with shredded lettuce, sliced tomatoes, cucumbers, and red onions.