Chicken Shawarma

Ingredients

• 12 boneless chicken thighs
• 1 lemon, zest and juice
• 6 garlic cloves, crushed
• 35 g. fresh ginger, finely grated
• ½ tsp ground turmeric
• 1 ½ tsp. paprika
• 3 tsp ground cumin
• ¼ tsp. cinnamon
• 1 tsp. chili flakes
• 1 tsp. ground coriander
• 100 ml. olive oil (to cover 12 chicken tights)
• 30 g. bunch coriander, chopped well
• 1 red onion, thinly sliced
• ½ cucumber, thinly sliced
• 20 g. chopped coriander
• 1 tsp. ground coriander
• 1 lemon, zest only
• 4 tsp. white wine vinegar
• 1 tbsp. olive oil
• Greek Yoghurt

Directions

1. To marinade the chicken, put the lemon juice, garlic and ginger in a large bowl.
2. Add the spices to the lemon mix, and then add the olive oil, coriander and the chicken.
3. Mix well to cover and leave for at least 2 hours, preferably overnight to marinade.
4. When ready to cook, add the marinated chicken to the crock pot, cover and cook for 3 hours on High or 5-6 hours on Low.
5. When ready to serve, remove the chicken from the marinade and set aside. Make the "salsa" and prepare your chosen salad.
6. Put drained chicken onto a pan on a hot, add a little of the cooking marinade. Brown the chicken pieces for 2 minutes each side.
7. Why not serve with tortilla wraps, flat breads, Houmous, baby spinach leaves, yoghurt and some hot sauce.