Chicken Shawarma Combo Recipe

Inspired by Reem Alsham

Time2h

Serves4

Pickles, garlic sauce, French fries and coleslaw.

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Ingredients

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Chicken Shawarma

1 1/8 lb (500 g) Chicken thighs, boneless

1/2 cup (120 ml) Yogurt

2.03 tbsp (30 ml) ReaLemon lemon juice

4 tsp Garlic cloves, minced

2 tsp Ground cumin

2 tsp Ground coriander

2 tsp Ground paprika

1 tsp Ground turmeric

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Method

Cooking Instructions

Marinate the Chicken

In a bowl, combine yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, olive oil, salt, and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

Cook the Chicken

Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for 5-7 minutes on each side until cooked through and slightly charred. Let it rest for a few minutes before slicing.

Prepare the Sides

Fry the French fries according to package instructions or until golden brown. For the coleslaw, mix shredded cabbage, carrots, and a dressing of your choice. Serve with pickles on the side.

Assemble the Combo

Serve the sliced chicken shawarma with French fries, coleslaw, and pickles. Drizzle garlic sauce on top or serve on the side.