Ginger Shawrma

Meat

Ingredients

• 1/4 Cup grated ginger
• 2 cloves garlic crushed (optional)
• 3 Tablespoon Whole Milk Greek Yogurt
• 1 Tablespoon lemon juice
• 1 Tablespoon olive oil
• 1 1/2 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon of salt (more later)
• 1/2 teaspoon tumeric
• 4 lbs Chicken cut into strips

Directions

• Mix everything besides the chicken
• Fold in chicken until all is covered
• Leave in fridge to maridate at least 30 minutes prefereably overnight
• Heat large skillet over medium high heat
• Add 1 Tablespoon of olive oil to the pan
• Add 1/3 of the chicken and lay flat
• Sprinkle on a heavy pinch of salt
• Leave with one side face down for 3/4 minutes until it gets some color
• Flip chicken and cook until the temp reaches just under 165f (resting it will come to temp)

Sauce

Ingredients

• 1/2 cup yogurt
• 1 Tablespoon grated ginger
• 1 Tablespoon lemon juice
• 1 Tablespoon Sriracha (to taste, I like green)
• Salt (to taste ~1/4 teaspoon)

Directions

• Mix it all together and let rest in the fridge for at least an hour

Assembly

Ingredients

• 1 cucumber diced
• 1 romaine heart thinly sliced
• 1/2 red onion diced (you should pickle it)
• Sprigs of mint (optional)
• 6 Naan breads

Directions

• Warm up the naan (from the freezer you can run it thru the toaster)
• Take a spoon full of the sauce and layer it on the naan
• Add a layer of the onions
• Add some cucumbers
• Add a 1/6th of the cooked chicken
• Add lettuce
• Add cucumber
• Top with sauce
• Wrap in tinfoil (makes a huge difference)