Chicken Shawarma Plate with Garlic Sauce and Pickles

Chicken and marinade

• 250 g Greek yogurt
• 6 cloves Garlic
• 1 large Lemon
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Smoked paprika
• 2 tbsp Olive oil
• 800 g Chicken thighs, boneless, skinless

To serve

• 200 g Dill pickles
• 2 medium Tomato, ripe
• 1 medium Cucumber

1. In a mixing bowl, combine the greek yogurt, finely grated garlic, lemon zest and juice, ground cumin, ground coriander, smoked paprika and olive oil. Reserve about a third of this mixture in the fridge for the garlic sauce. Add the chicken thighs to the remaining marinade and coat well.
2. Cover and marinate the chicken in the fridge for at least 45 minutes, or up to overnight for deeper flavour. If marinating overnight, give it 15 minutes at room temperature before roasting so it cooks evenly.
3. Heat the oven to 220°C (430°F). Spread the chicken out on a baking tray in a single layer. Roast for 18 to 22 minutes, turning once, until cooked through and charred at the edges.
4. While the chicken roasts, slice the dill pickles, tomato and cucumber. Stir the reserved yoghurt mixture to loosen it slightly; it should be thick and spoonable. Taste and add a little more lemon juice if you want it sharper.
5. Rest the chicken for 5 minutes, then slice or serve whole. Plate with the garlic sauce, pickles, tomato and cucumber. Spoon any tray juices over the chicken for extra flavour.

Made this recipe? Rate it — a comment is optional.