Chicken Shawarma

• 2 lbs boneless skinless chicken breasts

• Marinade:
• 1 large garlic clove, minced
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1/2 Tbsp ground cinnamon
• 1/2 Tbsp ground nutmeg
• 1 tsp ground cayenne pepper
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 Tbsp lemon juice
• 3 Tbsp olive oil

• Yogurt Sauce:
• 1 cup plain Greek yogurt
• 1 clove garlic, grated
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper

1. Combine all marinade ingredients in a large ziplock bag.
2. Add chicken make sure each chicken piece is coated in the marinade.
3. Marinate overnight or up to 24 hours.
4. The next day, combine the yogurt sauce ingredients in a small bowl and mix. Cover and put in the fridge until needed (it will last for 3 days in the fridge).
5. Heat a heavy based pan on stove on medium high. Spray with cooking spray.
6. Place chicken on the pan and cook the first side for 6-8 minutes depending on how thick your chicken breasts are until nicely charred, then flip and cook the other side for 6-7 minutes.
7. Remove chicken from the pan and place on a plate and cover loosely with foil. Set aside to rest for 5 minutes. After 5 minutes, slice and serve.