This recipe is the closest one I've found to the type of Schwarma I ate in Qatar and Jordan. It's excellent with the home-made flatbreads as well (linked in Notes, along with original author link).
Course Main Course
Cuisine Middle Eastern
Keyword Arabic, Chicken, Schwarma, Wrap
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Resting Time (Up To) 1 dayday
Total Time 1 dayday35 minutesminutes
Servings 4wraps
Author Dave
Equipment
Grill
Ingredients
2lbChicken thigh filletsskinless and boneless
MARINADE
1large garlic cloveminced (or 2 small cloves)
1tbspground coriander
1tbspground cumin
1tbspground cardamon
1tspground cayenne pepper
2tspsmoked paprika
2tspsalt
Black pepper
2tbsplemon juice
3tbspolive oil
YOGHURT SAUCE
1cupGreek yoghurt
1clovegarliccrushed
1tspcumin
Squeeze of lemon juice
Salt and pepper
TO SERVE
4flatbreadsLebanese or pita bread or homemade soft flatbread
Sliced lettucecos or iceberg
Tomato slices
Instructions
Combine the marinade ingredients in a large ziplock bag (or bowl).
Add the chicken and use your hands to make sure each piece is coated.
Marinate overnight or up to 24 hours.
Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (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).
Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
TO SERVE
Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!