Chicken Shawarma with Garlic Sauce

Chicken Shawarma:

{makes 4 generous portions}


The Marinade:

3-4 pound Chicken Thighs

10 Cloves of Garlic

2 teaspoons Kosher Salt

6 tablespoons Extra Virgin Olive Oil

2 tablespoons Vinegar

1/2 Lemon, juiced

2 teaspoons ground Cardamom

1/2 teaspoon ground White Pepper

1/2 teaspoon ground Cinnamon

1/4 teaspoon Nutmeg, freshly grated

1/4 teaspoon ground Clove

4 Bay Leaves

2 3inch sticks of Cinnamon, crushed

1 Star Anise

Press or mince the 10 garlic cloves and combine with salt. Smash them until they make a paste. In a small bowl combine the spices, garlic, lemon juice and olive oil. Place the chicken thighs in a gallon size plastic bag and add the crushed cinnamon sticks, bay leaves and star anise. Pour in the marinade, zip and press on the bag to evenly distribute the marinade. Place bag in a bowl and marinade in the fridge for up to 3 days.

After marinating, grill on low {200-250 degrees} for about 10 to 12 minutes, {if bone in} per side or until a meat thermometer reads at 165-170 degrees.

Shawarma Garlic Sauce:

8 small cloves of Garlic

1/4 teaspoon Kosher Salt

1/2 Lemon, juiced and strained

4 tablespoons Olive Oil

Mayonnaise, to taste

Sour Cream, to taste

or Greek Yogurt, to taste

 Mince or press 8 garlic cloves and make into a paste with the kosher salt. Add in the lemon juice and while whisking add the olive oil. Add mayo, sour cream or Greek yogurt to taste (approximately 2-3 tablespoons} adding it gradually until desired taste and texture.