Chicken Shawarma

 I am not a fan of dark meat, but I do like it in this.   You can however use white meat in this, but it won't be as moist.   I also only use the smaller amounts of garlic listed in this recipe, because although I love garlic, I don't like it to overpower the dish.   This is even better with homemade pita bread.

CHICKEN SHAWARMA

(serves 6)

Ingredients:

*2 pounds boneless, skinless chicken thighs

*1 large onion, sliced thin

*1/2 cup olive oil

*3-5 garlic cloves, grated

*1/4 cup fresh squeezed lemon juice (about 1 lemon)

*1 1/2 teaspoons paprika

*2 teaspoons ground cumin

*1 teaspoon ground coriander

*1/4 teaspoon ground cardamom

*1/4 teaspoon turmeric

*1/4 teaspoon ground cinnamon

*1/4 teaspoon ground black pepper

*1 1/2 teaspoons salt

*1/8-1/4 teaspoons crushed red pepper flakes

*6 Pitas (I make my own)

*lettuce, shredded

*tomtaoes, diced (optional)

*cucumbers, diced and seeds removed (optional)

Garlic Sauce Ingredients:

*1 cup greek yogurt

*1/4 cup mayonnaise 

*1-3 garlic cloves, grated

*2 tablespoons freshly squeezed lemon juice

*1/2 teaspoon ground black pepper

*1/4 teaspoon salt

Garlic Sauce Directions:

~In a small bowl, whisk yogurt, mayonnaise, garlic, lemon juice. pepper and salt together. 

~Cover and refrigerate for at least 2 hours.

Chicken Directions:

~Trim any fat from chicken thighs.

~In a large bowl, whisk olive oil, garlic cloves, lemon juice, paprika,  cumin, coriander, cardamom, turmeric, cinnamon, pepper, salt, and red pepper flakes until mixed well.

~Add in chicken breast and mix until chicken is well coated.

~Cover bowl with plastic wrap and refrigerate for at least 2 hours (4 hours or more is even better)

Lets Make It:

~Remove chicken from refrigerator about an hour before you are ready to start.

~Place rack on top rack.

~Preheat oven to 425 degrees (or cook on grill).

~Line a large cookie sheet with aluminum foil (this is just for easy clean up.

~Place a cooling rack in lined cookie sheet (If you don't have one, that's ok.  I just think it crisps up better).

~Remove chicken and onions from the marinade and place on prepared pan (making sure chicken is not over lapping each other).

~Cook chicken for 15-20 minutes per side or until chicken is done (internal temp 165).

~Remove from oven and allow to sit for 5 minutes.

~Slice chicken into thin strips.

~Warm up pita bread.

~Spread desired amount of white sauce over pita.

~Place chicken and onions on top of sauce.

~Add lettuce, tomatoes, and cucumbers.

~Drizzle some more white sauce.on of the sauce in the center of the pita.