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Chicken Shawarma Wraps
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1 kg / 2 lb chicken thigh fillets (skinless, boneless)
1 large garlic clove, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamom
1 tsp ground cayenne pepper
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp lemon juice
3 tbsp olive oil
1 cup Greek yogurt
1 clove garlic, crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
Wraps
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1. Marinade chicken - combine ingredients in large ziploc. Add chicken and massage to fully coat. Marinate 3-24 hours.
2. Yogurt sauce - combine ingredients in bowl and mix. Cover and refrigerate up to 3 days.
3. Cook chicken in skillet, and then remove and set aside.
4. Serve wraps with chicken and other toppings. Enjoy!
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