CHICKEN SHAWARMA

Ingredients:

• 8-10 small boneless, skinless chicken thighs (could use chicken breast but more flavour in the thigh) 

• 1 small onion thinly sliced 

• 3-4 tbsp olive oil 

• 2 cloves garlic minced 

• ½  lemon 

• 2.5 tbsp paprika 

• 1 tbsp ground coriander 

• 1 tbsp salt 

LABNEH

• 2 cups plain Greek yogurt (I have used 2% and 5%

• Salt 

• Paprika 

• Dill

• Lemon 

• Olive Oil

• Everything but the bagel topping 

Directions:

Marinate chicken overnight in all ingredients. 

1. Preheat the oven to 425. 

2. Remove chicken from marinade and place on a sprayed baking sheet. Bake 25-30 mins (rotate halfway through). Remove from oven and slice chicken very thin. 

3. Heat a pan with 1 tbsp oil over medium high heat. Add chicken in batches and crisp up a few mins a side. 

4. Place yogurt in a thin dish towel or cheesecloth. Squeeze out water and tie a towel to your faucet (or something that will allow you to hang the dish towel. Let it sit for a few hours (water will continue to drip out). 

5. To serve, spread on a plate using a spoon. Season with a bit of salt, torn up dill, drizzle of olive oil and a sprinkle of paprika.