EASY CHICKEN SHAWARMA

INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 3 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 ½ tablespoons canola oil

INSTRUCTIONS

• SPICE MIXTURE: In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a gallon size Ziploc bag or large bowl, combine chicken and SPICE MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat.
• Brush chicken with canola oil; season with salt and pepper, to taste.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• Serve immediately with sauce.