Instructions

STEP 1. Combine the marinade ingredients in a large ziplock bag (or bowl)
STEP 2. Add the chicken and use your hands to make sure each piece is coated
STEP 3. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece
STEP 4. Marinate overnight or up to 24 hours
STEP 5. Combine the Yoghurt Sauce ingredients in a bowl and mix
STEP 6. Cover and put in the fridge until required (it will last for 3 days in the fridge)
STEP 7. Heat grill/BBQ (or large heavy based pan on stove) on medium high
STEP 8. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat
STEP 9. But if you are worried then oil your hotplate/grill
STEP 10. (See notes for baking) Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time)
STEP 11. Remove chicken from the grill and cover loosely with foil
STEP 12. Set aside to rest for 5 minutes
STEP 13. TO SERVE Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce
STEP 14. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce
STEP 15. Top with a bit of lettuce and tomato and Chicken Shawarma
STEP 16. Roll up and enjoy!