1-First, combine all marinade ingredients in a large ziplock bag: 1 large garlic clove, minced; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon ground cardamom; 1 teaspoon ground cayenne pepper; 2 teaspoons smoked paprika; 2 teaspoons salt; black pepper to taste; 2 tablespoons fresh lemon juice; and 3 tablespoons olive oil. Add the 1 kg of chicken pieces, seal the bag, and massage to coat thoroughly. Marinate for 24 hours, or at least 3 hours for a quicker option, following tips like marinating overnight for the best flavor.

2-Next, for the yogurt sauce, mix 1 cup Greek yogurt, 1 clove garlic crushed, 1 teaspoon cumin, a squeeze of lemon juice, and salt and pepper to taste in a bowl. Refrigerate until you’re ready to use it keeps for up to 3 days, making it a handy shawarma sauce addition. Now, heat a large non-stick skillet over medium-high heat or prepare a BBQ grill with oil to get that grilled chicken char we’re aiming for.

3-Then, cook the chicken for 4 to 5 minutes on the first side until it’s nicely charred, followed by 3 to 4 minutes on the other side. Once done, remove the chicken and let it rest, loosely covered with foil, for 5 minutes to retain those juicy flavors. Finally, slice the chicken and arrange it on a platter with your 4 to 5 flatbreads, sliced lettuce, tomato slices, and red onion for people to assemble their own wraps. This step-by-step approach ensures an easy chicken shawarma marinade infuses every bite with authentic taste.