Chicken Shawarma

Ingredients

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 cup greek yogurt
• 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tbsp paprika
• 1 tsp turmeric
• 1 tsp garlic powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp cayenne or chili powder
• 1/2 tsp ground cardamom
• 3 garlic cloves
• 2 tbsp olive oil
• 1 onion
• 3 tomatoes

Instructions

1. In a large bowl, whisk together 1 cup Greek yogurt, juice of 1 lemon, 2 tablespoons olive oil, 3 cloves garlic minced, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 tablespoon paprika, 1 teaspoon turmeric, 1 teaspoon garlic powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon allspice (optional), 1/2 teaspoon cayenne or chili powder (optional), and 1/2 teaspoon ground cardamom (optional) to form the marinade.
2. Add 1.5 pounds boneless, skinless chicken thighs to the bowl, ensuring each piece is evenly coated in the marinade.
3. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for maximum flavor infusion.
4. Preheat the oven to 450°F.
5. Chop the onion into thick slices and the tomatoes into quarters and spread them out on the baking sheet. Lay the chicken out on top. Bake for 10 minutes on each side
6. Switch the oven to broil on high and broil the chicken for 2-3 minutes, watching closely to achieve a charred sear without burning.
7. Remove the chicken from heat, let it rest for 5 minutes, then slice thinly against the grain.
8. Serve the sliced chicken shawarma in warm pita bread with toppings like sliced tomatoes, cucumbers, onions, tahini sauce, and pickles.