Grilled Chicken Shawarma
| 2 lb | chicken thighs, boneless and skinless |
| 2 tbsp | olive oil |
| Juice of 1 lemon | |
| 6 cloves | garlic, minced |
| 2 tsp | ground cumin |
| 2 tsp | paprika |
| 1 tsp | turmeric |
| ½ tsp | cinnamon |
| ½ tsp | cayenne pepper |
| Salt and black pepper to taste | |
| ½ cup | plain yogurt (for marinade) |
| Fresh parsley, chopped (for garnish) | |
| Pita bread or rice, for serving |
| In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and yogurt to create the marinade. |
| Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight. |
| Preheat your grill to medium-high heat. |
| Grill the marinated chicken thighs for 5-7 minutes on each side, or until fully cooked and slightly charred on the outside. |
| Let the chicken rest for a few minutes before slicing it thinly. |
| Serve the sliced chicken on warm pita bread with garnishes of your choice, or over a bed of rice. |
| Prep Time: 15 minutes | Marinade Time: 4 hours | Cooking Time: 15 minutes | Total Time: 4 hours 30 |