Easy Chicken Shawarma

Ingredients

• 2 lbs boneless skinless chicken thighs

Marinade

• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• zest of 1 lemon
• 2 cloves garlic minced
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1/2 Tbsp ground cardamon
• 2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp Black pepper
• 1/2 tsp cayenne pepper or to taste

Yogurt Sauce

• 1 cup plain Greek yogurt or sour cream if you prefer
• 1 clove garlic finely minced or grated
• 1 1/2 Tbsp grated peeled cucumber
• 1 tsp cumin
• 1 Tbsp lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Tahini Sauce

• 2 Tbsp tahini paste stirred well before measuring
• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp water
• 1/2 small shallot finely minced
• 1 clove garlic finely minced or grated
• 1 Tbsp lemon juice
• 1 Tbsp minced fresh parsley
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• pinch of crushed red pepper flakes

Instructions

• Add marinade ingredients to a large mixing bowl and whisk until combined well.  Add chicken and turn to coat.
• Cover and refrigerate overnight, or up to 48 hours.
• If making yogurt sauce – In a separate smaller mixing bowl, add all yogurt sauce ingredients and whisk/stir until combined.  Cover and refrigerate until ready to serve chicken.
• If making tahini sauce – In a separate smaller mixing bowl, add all tahini sauce ingredients and whisk/stir until combined.  Cover and refrigerate until ready to serve chicken.
• Heat a large heavy bottomed skillet (like cast iron) over MED HIGH heat.  Add a small drizzle of olive oil and when hot, add chicken in an even layer, cooking in batches if needed.  
• Cook chicken for 4-5 minutes on one side, then turn over and cook another 4 minutes on the second side.
• Remove chicken to a plate and cover loosely with foil and let rest 5-7 minutes. Slice and enjoy!