INGREDIENTS:
Chicken Shawarma
1 lb boneless, skinless chicken thighs
1 lb boneless, skinless chicken breast
3 Tbl shawarma spice blend
2 Tbl lemon juice
3 Tbl olive oil
½ white onion, cut into thick slices
Greek Yogurt Sauce
1 cup Greek yogurt
1 clove garlic, crushed
1 tsp. cumin
½ tsp coriander
1 lemon
Salt and pepper to taste
Combine Shawarma Spice Blend, lemon juice, olive oil, and onion with chicken and coat evenly. Marinate, refrigerated, up to 24 hours. Line baking sheet with parchment paper and bake at 400°F for 40 minutes. Increase temperature to 425°F and cook an additional 15 minutes.
While chicken bakes prepare yogurt sauce by mixing all yogurt sauce ingredients in a bowl and chilling until time to serve. Once chicken is baked, remove from oven and shred meat.
Make it a Meal:
Great over saffron rice or on a pita topped with fresh tomatoes, cucumber, olives, feta cheese and parsley with hummus on the side.
