Instruction

• Combine the marinade ingredients in a large ziplock bag (or bowl)
• Add the chicken and use your hands to make sure each piece is coated
• If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece
• Marinate overnight or up to 24 hours
• Combine the Yoghurt Sauce ingredients in a bowl and mix
• Cover and put in the fridge until required (it will last for 3 days in the fridge)
• Heat grill/BBQ (or large heavy based pan on stove) on medium high
• You should not need to oil it because the marinade has oil in it and also thigh fillets have fat
• But if you are worried then oil your hotplate/grill
• (See notes for baking) Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time)
• Remove chicken from the grill and cover loosely with foil
• Set aside to rest for 5 minutes
• TO SERVE Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce
• To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce
• Top with a bit of lettuce and tomato and Chicken Shawarma
• Roll up and enjoy!