Chicken Shawarma with Garlic Sauce

For the chicken: Press or mince the garlic cloves and combine with salt. Smash them until they make a paste. In a small bowl combine the ground spices, garlic, lemon juice, vinegar and olive oil. Place the chicken thighs in a gallon size plastic resealable bag and add the crushed cinnamon sticks, bay leaves and star anise. Pour in the marinade liquid, zip and press on the bag to evenly distribute the marinade. Place bag in a bowl and marinade in the fridge for up to 3 days.

After marinating, grill on low (200-250 degrees) for about 10 to 12 minutes (if bone in) per side or until a meat thermometer reads at 165-170 degrees.

For the garlic sauce: Mince or press 8 garlic cloves and make into a paste with the kosher salt. Add in the lemon juice and while whisking, add the olive oil. Add mayo, sour cream to taste (approximately 2-3 tablespoons each), adding it gradually until it reaches the desired taste and texture.

Dip the finished grilled Chicken Shawarma into the garlic sauce! Serve with my Rice Pilaf and Homemade Rustic Pita Bread (see my recipe box).