Place chicken thighs on a cutting board and cover with plastic wrap and tenderize them using meat tenderizer - 100% optional!
In a large bowl or zip bag add chicken thighs, yogurt, minced garlic, coriander, cumin, cardamom, chili powder, vinegar, onion powder, smoked paprika, lemon juice, olive oil, salt and pepper. Mix well and refrigerate for 3-5 hours, best over night.
Grill chicken thighs on medium/high heat for about 8-10 min each side, or until chicken is cooked thru. Slice up your meat and enjoy.
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Notes
When marinating the chicken, make sure not to overdo it. The marinade has quite a bit of acidity, so it's best to not leave it marinating for more than 24 hours. Overnight works perfectly fine!
If you're not a fan of too much spice, feel free to adjust the amount of chili powder to your liking. You can even add hot sauce to your shawarma for an extra kick. Enjoy!