Chicken Shawarma with Yogurt and Garlic Sauce

By sarah_carroll

Ingredients

• 3 T lemon juice
• 2 T EVOO
• 2 t ground allspice
• 1 T ground coriander
• 3 T chopped fresh coriander
• 1 kg boneless, skinless chicken thighs
• 6 white Lebanese breads
• 2 large handfuls of shredded lettuce
• Yogurt and Garlic Sauce
• 8 garlic cloves
• 3 T lemon juice
• 125 ml sunflower oil
• 185 ml olive oil
• 125 g plain yogurt
• 2 t sumac

Preparation

Step 1

Preheat barbecue grill to medium-high. Combine the lemon juice, oil, spices an pinc of salt and coriander in a large bowl. Add the chicken and toss to coat.

Cook the chicken on the grill for 4-5 minutes on each side or until cooked. Shred.

Sauce:
Blend the garlic, 2 t of salt and lemon juice in a blender until smooth. Gradually add the oils in a thin steady stream while the motor is still running, until the sauce has thickened, then fold in the yogurt and sumac.