Chicken Shawarma

For the Marinade:

• 2 lbs boneless, skinless chicken thighs (you can also use breasts, but thighs are juicier)
• 3 tablespoons plain yogurt
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (adjust for spice)
• 1½ teaspoons salt
• ½ teaspoon black pepper

For Serving:

• Pita or flatbreads
• Garlic sauce (toum), tahini sauce, or yogurt sauce
• Sliced cucumbers, tomatoes, onions, lettuce

Skewers

Step 1:

In a large bowl, mix all the marinade ingredients until smooth.

Add chicken thighs and coat them thoroughly.

Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor.

Step 2:

Preheat your Grillstream to medium-high heat (around 400°F / 200°C).

Oil the grates lightly to prevent sticking.

Step 3:

Remove chicken from marinade and let excess drip off.

Slice intro strips or cubes and place on skewers 

Put directly on the grill plates and cook for 5–7 minutes per side, or until nicely charred and internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes after grilling.

Step 4:

Warm pita or flatbreads on the grill for 30 seconds per side.

Spread your choice of sauce.

Add chicken (remember to remove skewer) and fresh vegetables 

Roll up and wrap in foil or parchment for a classic street-food feel.

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