Chicken Shawarma Plate

• 400 g boneless chicken thighs
• 100 g Greek yogurt
• 3 cloves garlic
• 1 lemon
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp ground coriander
• 0.5 tsp ground turmeric
• 0.3 tsp ground cinnamon
• 500 g potatoes
• 60 g pickled cucumbers
• 10 g fresh parsley
• sea salt, to taste

Method

0 of 5 steps done

1. 11. Heat the oven to 220°C (425°F). Cut the potatoes into wedges, toss them with 1 tbsp of the oil and a pinch of salt, and roast for 30 minutes, turning once, until golden and crisp.
   Start 30 min timer
2. 22. Meanwhile, mix half the yogurt with the lemon juice, the rest of the oil, 2 crushed garlic cloves, the spices and salt. Coat the chicken and leave it for 10 minutes (or overnight in the fridge).
   Start 10 min timer
3. 33. Cook the chicken in a hot pan or under the grill for 5–6 minutes per side until charred and cooked through; rest it, then slice.
   Start 6 min timer
4. 44. Stir the remaining garlic and a pinch of salt into the rest of the yogurt for a quick garlic sauce.
5. 55. Plate the chicken and the wedges with the pickles, a spoonful of garlic sauce and chopped parsley.