Chicken Shawarma

Instructions

1. 1

   In a large Mixing Bowl, whisk together the Olive Oil, Lemon Juice, Garlic minced, Cumin, Paprika smoked, Coriander, Turmeric, Cinnamon, Allspice, Cayenne Pepper, Kosher Salt, and Black Pepper until well combined.

2. 2

   Add the Chicken Thighs to the marinade and toss thoroughly to coat every piece. Cover the bowl with Plastic Wrap (or transfer to a Ziploc Bag) and refrigerate for at least 4 hours, or overnight for best results.

3. 3

   While the Chicken Thighs marinates (or just before serving), stir together the Greek Yogurt, Mayonnaise, Garlic grated, Lemon Juice, and Kosher Salt in a small Mixing Bowl until smooth. Taste and adjust seasoning. Cover and refrigerate until ready to use.

4. 4

   When ready to cook, preheat your Oven to 425°F. Line a Baking Sheet with Aluminum Foil for easy cleanup.

5. 5

   Remove the Chicken Thighs from the marinade and arrange the thighs in a single layer on the prepared Baking Sheet. Do not crowd them — use two pans if needed. Roast for 30–35 minutes, until the Chicken Thighs is cooked through and the edges are deeply golden and slightly charred.

6. 6

   For extra caramelization, switch the Oven to broil for the last 2–3 minutes, watching closely so the Chicken Thighs chars at the edges but doesn't burn.

7. 7

   Remove the Chicken Thighs from the Oven and let it rest for 5 minutes. Then slice or chop the thighs into thin strips against the grain.

8. 8

   Warm the pita breads directly over a gas flame for 30 seconds per side, or wrap in a damp paper towel and Microwave for 20 seconds.

9. 9

   Spread a generous layer of garlic sauce on each warm pita. Pile on the sliced Chicken Thighs, then top with Tomato, Cucumber, Red Onion, and shredded Romaine Lettuce. Add a squeeze of fresh Lemon, a sprinkle of Parsley, and an extra drizzle of garlic sauce. Roll or fold and serve immediately.

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