3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp ground coriander
3/4 tbsp garlic powder
3/4 tbsp 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 extra virgin olive oil
6 pita pockets
Tahini sauce or Greek Tzatziki sauce
Baby arugula
3-ingredient Mediterranean Salad (see recipe below)
Pickles or kalmata olives (optional)
*If you have time, marinate the chicken for 3 hours or overnight. Otherwise, you can skip the marinating time as indicated in the instructions below. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces. 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 for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time). When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes. 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. While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to the recipe below. Set aside. To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!
3-Ingredient Mediterranean Salad
6 Roma tomatoes, diced (about 3 cups diced tomatoes)
1 Large English cucumber (or hot-house cucumber), diced
1/2 cup chopped fresh parsley leaves
1 tsp salt
1/2 tsp black pepper
1 tsp ground Sumac
2 tbsp Early Harvest extra virgin olive oil
2 tsp freshly squeezed lemon juice
Place the diced tomatoes, cucumbers and parsley in a large salad bowl. Add salt and set aside for 4 minutes or so. Add the remaining ingredients and give the salad a gentle toss. Allow the flavors a few minutes to meld before serving. Enjoy!