Harissa Chicken Shawarma
Ingredients
2lbs Boneless Skinless Chicken Thighs
For the marinade:
1 large garlic clove (or minced garlic)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamom
1 tsp ground cayenne pepper
2 tsp smoked paprika
Salt & pepper, to taste
2 tbsp lemon luice
1/4 cup & 2 tbsp Pinehurst Olive Oil Harissa Olive Oil
For the yogurt sauce:
1 cup Greek yogurt
1 clove garlic (or minced garlic)
1 tsp cumin
Squeeze of lemon juice
Salt & pepper, to taste
To serve:
Pita bread, flatbread or you can serve this over a bed or rice to make it gluten free!
Sliced lettuce
Thinly sliced red onion
Cilantro
Hot sauce (optional)
Instructions
1. Marinate chicken overnight in a ziplock bag to absorb all the flavors
2. Make the yogurt sauce in a small bowl, cover and refrigerate until ready to use (will last for 3 days in the frig)
3. In a skillet, add Harissa Olive Oil & cook chicken thighs all the way through, flipping a couple of times
4. Remove thighs from skillet & chop into 1″ pieces. Add back to the skillet
5. If using flatbread, lay a piece flat and fill with chicken, then layer lettuce, red onion & cilantro then finally add a generous amount of the yogurt sauce
6. Roll up the flatbread and sink your teeth into absolute middle eastern BLISS!