Chicken Shawarma with Lime Avocado Mayo
1 lbs / 453 gr free-range chicken breast, cut into 3-inch strips
2 tablespoons olive oil
2 tablespoons lemon juice
¾ teaspoon fine grain sea salt
3 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
Lime Avocado Mayo
1 ripe avocado
2 tablespoons mayo
2 tablespoons plain Greek yogurt
Juice of one lime
¼ teaspoon fine grain sea salt
Ground black pepper to taste
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined. In a shallow sealable container or in a large Ziplock bag, combine chicken strips and marinade.
Cover or seal and marinate at room temperature for at least 20 minutes.
In the meantime make the avocado mayo. In a bowl mash the avocado until smooth. Add mayo, Greek yogurt, lime juice, salt and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.
Remove the chicken from the marinade and grill until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear (if you want you can skewer chicken strips onto bamboo sticks that have been soaked in water for 5 minutes.)