1-First, start by preparing the chicken. Trim any excess fat from the 1 kg of boneless, skinless chicken thigh fillets and cut them into thin strips if you like. In a large ziplock bag, combine the marinade ingredients: 1 large minced garlic clove, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground cardamom, 1 teaspoon ground cayenne pepper, 2 teaspoons smoked paprika, 2 teaspoons salt, black pepper to taste, 2 tablespoons fresh lemon juice, and 3 tablespoons olive oil. Add the chicken to the bag, seal it while squeezing out the air, and give it a good massage to coat everything evenly. Pop it in the fridge for 12 to 24 hours that’s how you get those deep, authentic flavors, though 3 hours works if you’re in a rush.

2-Next, whip up the yogurt sauce while the chicken marinates. Mix 1 cup Greek yogurt with 1 crushed garlic clove, 1 teaspoon cumin, a squeeze of lemon juice, and salt and pepper to taste. Cover and chill it for at least 20 minutes to let the flavors blend. This sauce adds a cool, creamy contrast to the spiced chicken and makes your meal feel complete. For more ideas on pairing sauces, you might check out our chicken shawarma wrap ideas on the blog.

3-Now, it’s time to cook. Heat a large non-stick skillet or BBQ grill to medium-high brush it with a bit of oil if needed. Cook the marinated chicken for 4 to 5 minutes on one side until it’s nicely charred, then flip and cook for another 3 to 4 minutes. Once done, remove the chicken and let it rest for about 5 minutes under loose foil so the juices settle in. Finally, slice the chicken if you want and serve it on a platter with the flatbreads, salad fixings, and that yogurt sauce. Everyone can build their own wraps, making it a fun family activity. For grilling tips or variations, a quick look at our shawarma wrap recipes can add even more inspiration.