Chicken Shawarma

Ingredients:

  • ½ cup extra-virgin olive oil
  • Juice of 1 lemon
  • 3 cloves garlic (minced)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs
  • Cooking spray
  • 1 large onion (thinly sliced)
  • Yogurt Sauce
    • ½ cup Greek yogurt
    • Juice of ½ lemon
    • 1 tablespoon extra-virgin olive oil
    • 2 cloves garlic (smashed and minced)
    • Kosher salt
    • Pinch of crushed red pepper flakes
  • For Serving
    • Pitas (warmed)
    • Romaine lettuce (chopped)
    • Cherry tomatoes (halved)
    • Cucumber (thinly sliced)

Directions

In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425° F and grease a large baking sheet with cooking spray. Add onion to marinade and toss to coat.

Remove chicken and onion from marinade and place on prepared baking sheet. Bake until chicken is golden and cooked through, 30 minutes. Let chicken rest on cutting board for 5 minutes, then thinly slice.

Meanwhile, in a small bowl, whisk together yogurt, lemon juice, oil, and garlic. Season with salt and a pinch of red pepper flakes.

To serve as a pita, top warmed pitas with chicken, onion, romaine, tomatoes, cucumber, and yogurt sauce.

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