Fast and Easy Chicken Shawarma

INGREDIENTS

  • 3/4 tbsp ground cumin
  • 3/4 tbsp turmeric powder
  • 3/4 tbsp ground coriander
  • 3/4 tbsp garlic powder
  • 3/4 tbsp smoked paprika
  • 1/2 tsp ground cloves
  • 1/2 tsp cayenne pepper, more if you prefer
  • Salt
  • 8 boneless, skinless chicken thighs
  • 1 large onion, thinly sliced
  • 1 large lemon, juice of
  • 1/3 cup EVOO
  • 6 pita pockets
  • Tahini sauce or Greek Tzatziki sauce
  • Baby arugula
  • Pickles or kalmata olives (optional)

DIRECTIONS

  1. In a bowl, mix the spices together, then set aside.
  2. Pat chicken dry and season with salt on both sides, thin slice into bite sized pieces.
  3. Place the chicken in a large bowl. Add the spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or (even better) overnight.
  4. When ready to cook, preheat oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  5. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  6. While the chicken is roasting, prepare the pita pockets. There’s lots of recipes for the sauces but most of them you can just buy nowadays at most megamarts.
  7. To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken, arugula, and pickles or olives, if you like. Serve immediately! It is BEST when it is HOT.