Chicken Shawarma

Savory, aromatic grilled chicken wrapped in warm pita bread, topped with fresh veggies and zesty sauce.

INGREDIENTS:

Garlic, minced.
Lemon juice.
Olive oil.
Chicken thigh fillets, boneless and skinless – 2 lbs.
Plain yogurt – 1 1/2 cups.
Ground coriander – 2 tsp.
Ground cumin – 2 tsp.
Paprika – 2 tsp.
Salt – 2 tsp.
Ground allspice – 1 tsp.
Ground black pepper – 1/4 tsp.
Pita bread – 8 pieces.
Lettuce, shredded – 3 cups.
Red onion, thinly sliced – 1.
Tomatoes, sliced – 4.
Mayonnaise – 2 tbsp.
Sriracha sauce (adjust to taste) – 1 tbsp.
Garlic powder – 1 tsp.
Onion powder – 1 tsp.
Salt and pepper to taste.

DIRECTIONS:

Blend minced garlic, lemon juice, olive oil, coriander, cumin, paprika, salt, allspice, and black pepper in a sizeable bowl.
Immerse chicken in marinade; cover; chill for at least an hour or overnight for best flavor infusion.
Create sauce by mixing yogurt, mayo, Sriracha, garlic, and onion powders; chill until use.
Heat grill or pan to medium-high, applying oil to prevent sticking.
Rest chicken at room temperature for 15 minutes post-refrigeration.
Grill chicken 6-8 minutes each side until charred and internal temperature is 165°F (74°C).
Let chicken rest; slice into strips.
Heat pita on grill or in oven.
Spread sauce on pita; add lettuce, tomatoes, onions, and chicken.
Additional sauce may be drizzled if desired.
Serve shawarma wrapped or as an open sandwich.