Shawarma with Curry Sauce

Shawarma Marinade In a bowl, combine the minced garlic, olive oil, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper to make the shawarma marinade.

2.Add the sliced chicken thighs to the marinade and mix until the chicken is well coated. Let it marinate for at least 1 hour or overnight in the refrigerator.

Curry Sauce Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, and cook until softened.

4.Stir in the curry powder and cook for another minute until fragrant.

5.Add the coconut milk, tomato paste, honey or sugar, and salt. Stir well and simmer for 5 minutes until the sauce thickens.

Grilling the Chicken Remove the chicken from the marinade and thread onto skewers. Grill the chicken skewers over medium-high heat for about 8-10 minutes, or until cooked through.

Shawarma Wrap Warm the flatbreads or pitas on a grill or in a skillet.

8.To assemble the shawarma wraps, spread a spoonful of the curry sauce on each flatbread. Top with shredded lettuce, sliced tomatoes, sliced cucumbers, thinly sliced red onion, and grilled chicken.

9.Drizzle with tahini sauce or yogurt sauce, and fold the flatbread over to enclose the filling.

10.Serve the shawarma wraps warm and enjoy!