**Chicken Shawarma With Yogurt Sauce** This is not technically real shawarma, but it is real good. Tender, smokey and flavorful chicken with a salty, garlic and lemon yogurt sauce over the crisp veggies and warm pita bread.

Ingredients

Marinade

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 garlic cloves, pressed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric
• 4 boneless skinless chicken thighs

Pita & Toppings

• 1 small red onion, cut into wedges
• 1/4 cup chicken broth or water
• 4 pita bread loaves
• 4-5 romaine leaves, shredded
• 1 cucumber, chopped
• 1 large tomato, chopped

Yogurt Sauce

• 5 to 6 ounces (2/3 cup) plain Greek yogurt*
• 1 teaspoon lemon juice
• 1 large garlic clove, pressed
• 1/4 teaspoon salt (or to taste)
• Pepper to taste

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Instructions

Marinate Meat

• 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.

Make Yogurt Sauce

• In a small bowl (or the disposable yogurt cup), combine ingredients and stir until well incorporated.

Cook Meat

• Preheat your oven to the warm setting (or lowest setting).

• Heat a large skillet over medium-high to 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.

Assemble

• Slice thighs into strips and serve over warmed pita bread.
• Top with cooked onions, romaine, tomatoes, cucumbers, and yogurt sauce.

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This Recipe Is Published ---->>>> Here

bon appetit