Chicken Shawarma

Ingredients

• 600 g chicken strips
• 2 cloves of garlic
• 2 tablespoons olive oil
• 1 tablespoon(s) of cider vinegar
• 1 tablespoon(s) lemon juice
• 4 crushed cloves

• spices (ground coriander, cumin, cinnamon and paprika powder, grated nutmeg)

• salt and pepper from the mill

To serve

• 2 Greek yogurts
• 4 pita breads

• cucumber slices

• diced tomatoes

• chopped salad

• chopped parsley

• 1 lime

Preparation

1. Peel and germ the garlic cloves before chopping them. Mix them with the oil, vinegar, lemon juice and all the spices.

2. Add the chicken strips and soak them well with the mixture. Cover with cling film and refrigerate for at least 2 hours (ideally overnight, if you prepare the dish the day before).

3. Preheat the oven to 220°C in grill mode. Line the baking tray with baking paper.

4. Spread the marinated strips on the baking sheet and drizzle them with a little oil.

5. Bake for 15 to 20 minutes, turning the strips halfway through cooking.

6. Whisk the yogurt with salt and pepper.

7. Serve the chicken pieces with the yogurt sauce, pita bread, cucumber, diced tomatoes, salad, parsley and lime wedges.