Chicken Shawarma with homemade garlic herb yoghurt sauce

What you need

Ingredients

Measured for 4 servings.

• 1000 gChicken Breast
• 10 gGarlic for marinade
• 4 gGround Coriander
• 6 gGround Cumin
• 6 gGround Cardamom
• 2 gCayenne Pepper
• 4 gSmoked Paprika
• 6 gSalt
• 30 mlLemon Juice
• 45 mlOlive Oil
• 180 gPlain low-fat Greek yogurt
• 5 gGarlic for sauce
• 6 gFresh mint
• 6 gFresh Parsley

Make it

Method

1. 01

   Slice 1000 g chicken breast into strips of similar thickness. In a separate bowl combine 10 g minced garlic, coriander, cumin, cardamom, cayenne, smoked paprika, 6 g salt, 20 ml of the lemon juice and 30 ml olive oil. Coat the chicken, cover and refrigerate for at least 15 minutes; a longer marinade is optional and adds waiting time.

2. 02

   For the cold sauce, stir 180 g plain low-fat Greek yogurt with the remaining 5 g crushed garlic, 10 ml lemon juice, 6 g finely chopped mint and 6 g finely chopped parsley. Keep the sauce refrigerated and never return a utensil that touched raw chicken to it.

3. 03

   Heat a wide heavy pan over medium-high heat. Add the remaining 15 ml olive oil and cook the chicken in two or three batches, without crowding, about 3–4 minutes on each side until browned. Lower the heat if the spices begin to burn.

4. 04

   Check a thick strip with a clean thermometer: chicken must reach at least 74°C internally. Divide the cooked chicken and cold sauce evenly among four plates. Serve immediately; bread or salad is optional and not included in the shown macros.