Chicken Shawarma

 Ingredients

For the chicken marinade

6 boneless, skinless chicken thighs

¼ cup whole-milk plain yogurt

1 small onion, finely chopped

1 tablespoon lemon juice

2 cloves garlic, pressed or finely grated

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt, divided

½ teaspoon ground turmeric

For The Sauce

½ cup whole-milk plain yogurt

1 tablespoon lemon juice

1 clove garlic, pressed or finely grated

½ cup finely chopped seeded cucumber

2 tablespoons chopped fresh mint  and parsley

For serving

Lettuce leaves, sliced tomato, and warm pita bread halves

Directions

Combine the marinade ingredients in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.

Position the oven racks in the upper third and center of the oven; preheat to 450 degrees F. Coat a baking sheet with cooking spray.

Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. 

Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.

Combine the sauce ingredients in a small bowl. Serve the chicken in pita bread halves with yogurt sauce.

Serve with a Greek salad.

Greek Salad

Serve warm pita bread on the side.

Dressing

1/2 cup red wine vinegar

2 garlic cloves, crushed

1/2 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon sugar or sugar substitute

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup of vegetable oil

1/2 cup olive oil

2 tablespoons lemon juice

Salad

4 cups torn Romaine lettuce

1/4 of red onion, sliced

Half cucumber, sliced

1 tomato, diced

12 kalamata olives

4 pepperoncini peppers

1/2 cup crumbled feta cheese

Directions

Pour all the dressing ingredients into a large jar and shake well.

Place the jar in the refrigerator for a few hours to blend flavors.

Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.