Shawarma Spiced Chicken Wraps

Adapted from Gordon Ramsay's Home Cooking: Everything you need to know to make fabulous food Cookbook

Serves 2

4 boneless, skinless chicken thighs
2-4 pita bread or tortilla wraps
olive oil

Marinade:
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
seeds from 3 cardamom pods, ground in mortar
pinch of freshly grated nutmeg
2 garlic cloves, peeled
juice of 1/4 lemon
cilantro, leaves chopped
olive oil
sea salt
freshly ground black pepper

Method:

1. Make the Marinade.  Add spices, garlic, lemon juice and cilantro to mortar or blender.  Grind or blend until smooth.
2. Add 5 Tablespoon of olive oil and salt and pepper.  Blend well.
3. Transfer to large bowl and mix with chicken.  Make sure you rub in the marinade.  Marinate for 2 hours.
4. Preheat oven to 350 degrees.
5. On a baking sheet, using aluminum foil, grease with a little butter.  Bake chicken for 30 minutes or until cooked, flipping the chicken half way through for even cooking.
6. Serve on pita and enjoy!

Notes:

• Gordon Ramsay's recipe suggests using sliced scallions, shredded cabbage, mayonnaise and chili sauce for the wraps.
• I chose to omit those ingredients. 
• Instead I made a Yogurt Sauce (adapted from Ottolenghi The Cookbook, Chickpeas and Spinach with Honeyed Sweet Potato recipe) Recipe as follows: 1/2 cup greek yogurt, 1 clove garlic, minced, grated zest and juice 1 small lemon, 3 Tablespoon extra virgin olive oil, 1 teaspoon fresh mint, finely chopped; sea salt and black pepper to taste.