Best Chicken Shawarma Ever!

• Marinade
• 2 pounds boneless, skinless chicken thighs
• 3 large cloves garlic, minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cayenne pepper, optional
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• 4 tablespoons olive oil
• Yogurt Sauce
• 1 cup greek yogurt
• 1 clove garlic
• 1 teaspoon cumin
• squeeze of 1 lemon
• salt and pepper to taste

1. Combine the marinade ingredients in a large resealable plastic bag (or bowl).
2. Add the chicken into the bag and coat evenly. Marinate for at least 2 hours, preferably overnight.
3. Preheat oven to 425u0b0F
4. Combine the yogurt sauce ingredients in a bowl and mix well.Cover and put in the fridge until ready to use.
5. Remove chicken from bag (or bowl), and bake on a foil lined baking sheet at 425u0b0F for 20 - 25 minutes or until browned and lightly crisp in places.
6. Remove from the oven and dice chicken in small 1/2 inch pieces.
7. Place the diced chicken in a hot, non-stick skillet, and crisp the chicken until desired crispiness is achieved.
8. Serve Shawarma with flatbread, salad (lettuce, tomato, cucumber) and the yogurt sauce.

marinade, chicken, garlic, ground coriander, ground cumin, ground cardamom, ground cayenne pepper, paprika, salt, black pepper, lemon juice, olive oil, yogurt sauce, greek yogurt, clove garlic, cumin, lemon, salt

Taken from food52.com/recipes/78739-best-chicken-shawarma-ever (may not work)