This week on the menu at Patersonrose, our fave dish we are cooking is ….

Chicken Shawarma Wrap with Creamy Garlic sauce.

Chicken Marinade

500 gm boneless chicken thighs
3 tbsp olive oil
1/2 cup plain Greek yogurt
1 tbsp lemon juice
3–4 cloves garlic, minced
2 tsp cumin
2 tsp paprika
1 tsp coriander
1 tsp turmeric
1 tsp cinnamon ( sounds odd but is delicious )
1 tsp salt
1/2 tsp black pepper

Optional: pinch cayenne

Creamy Garlic Sauce

1/2 cup mayonnaise
1/2 cup Greek yogurt
2 cloves garlic, minced
1 tbsp lemon juice
Fresh mint chopped finely
Salt, to taste

Wrap Assembly

4 large pita breads or wraps
Shredded lettuce
Diced tomato
Diced cucumber
Thinly sliced red onion
Avocado
Coriander – loads of it if you love coriander!

INSTRUCTIONS
1 Marinate Chicken: Mix all marinade ingredients and coat chicken. Refrigerate at least 1 hour (overnight preferred).

2 Make Sauce: Stir all garlic sauce ingredients until smooth. Chill.

3 Cook Chicken: Grill or pan-sear over medium-high heat 5–7 minutes per side until golden and cooked through (165°F / 74°C). Rest, then slice thinly.

4 Assemble Wraps: Warm pita, spread garlic sauce, add vegetables and chicken. Roll tightly and serve immediately.

Enjoy!  Left-overs are great the next day for your lunch!