Chicken Shawarma W/ Nal’s Kitchen

Shawarma Marinade:

• 1 Lb boneless chicken thighs

• 2 tsp minced garlic & shallot

• 1 Tbsp ground coriander

• 1 Tbsp ground cumin

• 1 tsp ground cardamom

• 1/2 tsp cayenne pepper

• 2 tsp salt

• 1 tsp ground black pepper

• 2 Tbsp lemon juice

• 1/4 Cup Nal’s Honey Ginger Dressing

• 2 Tbsp olive oil

Yogurt Sauce:

• 1 Cup Greek yogurt

• 1 minced garlic clove

• 1 tsp ground cumin

• 1 Tbsp Nal’s Honey Ginger Dressing

• Spritz of lemon

• Salt & pepper to taste

DIRECTIONS:

1. In a large bowl or ziplock bag combine all ingredients for Shawarma Marinade and toss or mix together thoroughly.

2. Cover or seal completely and refrigerate for 8 to 24 hours.

3. In a medium sized mixing bowl combine all ingredients for yogurt sauce and mix together thoroughly.

4. Cover and refrigerate for 2 to 24 hours.

5. Grill chicken thighs at 425º until internal temperature reaches 160º

6. Chop chicken, lettuce, red onions, tomato and cucumber. Spread yogurt sauce on naan and add your chopped ingredients. Maybe top everything off with an extra dollop of yogurt sauce, sink your teeth in and enjoy!

A special thank you to Nalini Pontineni, owner and operator of Nal’s Kitchen in Hinsdale Illinois for the use of her AMAZING Honey Ginger Dressing in my Chicken Shawarma recipe. Please check out www.nalskitchen.com and try some of her incredible products!