Chicken Shawarma with homemade garlic herb yoghurt sauce

What you need

Ingredients

Measured for 4 servings.

• 1000 gChicken Breast
• 10 gGarlic
• 4 gGround Coriander
• 6 gground cumin
• 15 gGround Cardamom
• 2 gCayenne Pepper
• 4 gSmoked Paprika
• 10 gSalt
• 30 mlLemon Juice
• 45 mlOlive Oil
• 180 gGreek yogurt
• 5 gGarlic

Make it

Method

1. 01

   Weigh and prepare all ingredients for Chicken Shawarma with homemade garlic herb yoghurt sauce: 1000 g Chicken Breast, 10 g Garlic, 4 g Ground Coriander, 6 g Ground Cumin, 15 g Ground Cardamom, 2 g Cayenne Pepper, 4 g Smoked Paprika, 10 g Salt, 30 ml Lemon Juice, 45 ml Olive Oil, 180 g Greek Yogurt, 5 g Garlic. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Chicken Breast and the listed liquids, bring to a gentle simmer, and cook partly covered for about 15 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Chicken Shawarma with homemade garlic herb yoghurt sauce into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.