Shawarma-Spiced Boneless Thighs with Classic Shawarma Wraps

Instructions:

Preheat your grill or grill pan to medium-high heat. If using pre-marinated chicken thighs, skip to grilling. If using plain chicken thighs, rub them generously with the Shawarma spice mix.

Grill the chicken thighs for 5-7 minutes per side, or until fully cooked and nicely charred. The internal temperature should reach 165°F (75°C). Let the chicken rest for a few minutes, then slice into strips. While the chicken is resting, warm the pita or flatbreads on the grill or in a dry skillet for 1-2 minutes per side, until soft and pliable.

Dice the vine tomatoes and slice the cucumber. Shred the Romaine lettuce. Spread a generous amount of yogurt sauce over the centre of each warm pita or flatbread.

Layer with shredded Romaine lettuce, diced vine tomatoes, and sliced cucumber. Top with the sliced Shawarma-spiced chicken thighs. Drizzle with chili sauce according to your spice preference.

Roll up each pita or flatbread tightly to enclose the fillings. Cut in half if desired and serve immediately.

Enjoy your flavourful and satisfying Shawarma wraps!