Gyro Meat

Chicken Shawarma

Chicken Shawarma

Ingredients

• ¾ tbsp ground cumin
• ¾ tbsp turmeric powder
• ¾ tbsp ground coriander
• ¾ tbsp garlic powder
• ¾ tbsp paprika
• ½ tsp ground cloves
• ½ 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 olive oil
• 6 pita pockets
• tahini sauce or greek tzatziki sauce.
• baby arugula.
• 3-ingredient Mediterranean Salad
• pickles or kalmata olives (optional).

Method

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves
2. Set aside the shawarma spice mix for now
3. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces
4. Place the chicken in a large bowl
5. Add the shwarma spices and toss to coat
6. Add the onions, lemon juice and olive oil
7. Toss everything together again
8. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
9. When ready, preheat the oven to 425 degrees F
10. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan
11. Roast for 30 minutes in the 425 degrees F heated-oven
12. To serve, open pita pockets up
13. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives