Indian chicken shawarma with yogurt sauce and spices

• lemons↗2

  1 juiced, 1 sliced into wedges for serving

• natural yogurt↗150g g
• garlic cloves↗4
• ginger root about the size of a large finger

  coarsely chopped

• green chilies↗1-2

  (to taste, depending on desired heat)

• fresh cilantro
• turmeric↗½ tsp tsp
• ground cumin↗1 tsp tsp
• garam masala↗1 tsp tsp
• skinless boneless chicken thighs↗16

  thighs

• large baking potato1

  cut in half lengthwise

• naan bread6

Step-by-step instructions

1. 1

   Place all ingredients except the chicken and lemon wedges into a blender together with 1 tsp sea salt and blend to a smooth paste. Transfer the chicken thighs to a large bowl or plastic container, pour the marinade over and mix thoroughly so the meat is fully coated. Cover and let marinate for at least 4 hours, up to 48 hours – the longer, the better.

2. 2

   Grill: Light the charcoal and wait until the flames die down and the coals turn gray. Thread the chicken onto two long metal skewers, alternating pieces of meat with halves of the large baking potato so the thighs are tightly packed. Place the skewers over the coals, leaving a few coals underneath to maintain heat. Close the lid and cook for 45–50 minutes, turning every 15 minutes, or until the internal temperature of the meat reaches 70 °C. Let rest for 5 minutes.

3. 3

   Oven: Preheat the oven to 220 °C (200 °C convection, gas 8). Place the kebab on a rack over a tray or hang it over a tray. Bake for 45–55 minutes, until the meat is done (internal temperature ≥ 70 °C).

4. 4

   Warm the naan on the grill or in the oven. Transfer the cooked kebab to the table, slice it, wrap in the warm naan and serve with prepared salads and lemon wedges for squeezing.