Chicken Shawarma

Ingredients

• 3⁄4 Tbs ground cumin
• 3⁄4 Tbs turmeric
• 3⁄4 Tbs ground coriander
• 3⁄4 Tbs garlic powder
• 3⁄4 Tbs paprika
• 1⁄2 tsp ground cloves
• 1⁄2 tsp cayenne pepper
• Salt
• 8 boneless, skinless chicken thighs
• 1 lg onion, thinly sliced
• Juice of 1 lg lemon
• 1⁄3 cup EVOO

To Serve

• 6 pita pockets
• Tzaziki sauce
  • 3⁄4 English cucumber sliced
  • 1 tsp kosher salt, divided
  • 4-4 cloves garlic
  • 1 tsp white vinegar
  • 1 Tbs EVOO
  • 2 cups greek yogurt
  • 1⁄4 tsp white pepper
• Baby arugula
• 3-ingredient Mediterranean Salad
  • 6 roma tomatoes
  • 1 lg English cucumber, diced
  • 3⁄4 cup packed fresh parsley leaves
  • Salt, to taste
  • 1 tsp ground sumac
  • 2 Tbs EVOO
  • 2 tsp fresh squeezed lemon juice

Directions

The day before

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
2. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
3. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate overnight.
4. Prep one of the cucumbers. In a food processor, grate the cucumber. Toss with 1⁄2 teaspoon kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
5. In one large mixing bowl, place the garlic with remaining 1⁄2 teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
6. Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate overnight.

The day of

7. Heat oven to 425°. Take chicken out of the fridge and let sit at room temperature while oven heats. Slice the onion.
8. 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 °F heated-oven.
9. Dice the roma tomatoes, the second cucumber and the parsley. Combine in a large blowl, add salt and set aside for several minutes.
10. Add the pepper, sumac, olive oil and lemon juice to the tomatoes and cucumber and gently toss. Set aside.
11. Remove the chicken from the oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully).
12. Open the pitas, spread a little Tzatziki sauce, add the chicken shawarma, arugula and Meiterannean salad and serve.