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Chicken shawarma

heavyhitter

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Leave the pita out and eat this one as a salad if cutting
Chicken shawarma

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs(you can use breasts too but thighs have more flavor)
1 large red onion, peeled and sliced

Tsatziki sauce

1.5 cups unflavored Greek yogurt
1/4 cup chopped fresh dill
Juice of 2 lemons
2 cloves finely minced garlic
Salt and pepper to taste
Combine and let sit for at least an hour

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
Serve in pitas warmed in the microwave with slice tomato, slice cucumber, dill pickles, tsatziki sauce, and sliced raw red onion
 

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tripleOT

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That looks fantastic. I’m a fat kid at heart, so I’d go for the pita version no doubt.
 

heavyhitter

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