Chicken Shawarma With Yogurt Sauce

• Meat

  • 4 Chicken thighs, boneless skinless

• Produce

  • 1 Cucumber
  • 1 Garlic clove, large
  • 3 Garlic cloves
  • 1 Red onion, small wedges
  • 4 Romaine, leaves
  • 1 Tomato, large

• Condiments

  • 3 1/3 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Paprika
  • 1 Pepper
  • 3/4 tsp Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Pita bread loaves

• Dairy

  • 5 oz Greek yogurt, plain

• Liquids

  • 1/4 cup Chicken broth or water

Found on bakingmischief.com

Description

Directions

• In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
• In a small bowl (or the disposable yogurt cup), combine ingredients and stir until well incorporated.
• Preheat your oven to the warm setting (or lowest setting).
• Heat a large skillet over medium-high heat, add chicken thighs (dispose of the marinade) and cook for 2-4 minutes until first side is seared and darkly golden. Flip and cook for an additional 2-4 minutes, until an instant-read thermometer inserted into the center of the thighs reads 160°F. Flip chicken again if necessary and turn down the heat if the chicken seems to be burning.
• Transfer chicken to a plate and place a piece of foil over the thighs to keep them warm. Set aside.
• Over medium high-heat, deglaze your pan with a little chicken broth or water (about a quarter cup), scraping the burned and blackened pieces off the bottom while the liquid simmers.
• Add onions to your pan.
• Place your pita bread into the warm oven to heat while your onions cook.
• Cook onions until your they reach your desired level of doneness (for me, about 4 minutes for fairly soft onions). Remove from heat.
• Slice thighs into strips and serve over warmed pita bread. Top with cooked onions, romaine, tomatoes, cucumbers, and yogurt sauce.

Nutrition