Name: Chicken Shawarma
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT5H0M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons minced garlic; 3 tablespoons lemon juice; 2 tablespoons ground cumin; 2 tablespoons spicy smoked paprika; 1 tablespoon ground cinnamon; 1 tablespoon freshly ground black pepper; 1 tablespoon kosher salt; 1 tablespoon ground turmeric; 1/2 cup plus 3 tablespoons extra-virgin olive oil; 2 pounds boneless, skinless chicken thighs; 1 large white onion, thinly sliced; Pita; Garlic Yogurt, recipe follows; Pickled Cabbage, recipe follows; Fresh cilantro, parsley and mint leaves; 1 cup full-fat plain yogurt; 1/2 teaspoon kosher salt; Zest and juice of 1/2 lemon; 2 cloves garlic; 2 cups shredded red cabbage; 1 1/2 cups red wine vinegar; 1/4 cup granulated sugar; 1/4 cup kosher salt

Directions

Watch how to make this recipe.

For the chicken: Whisk the garlic, lemon juice, cumin, smoked paprika, cinnamon, black pepper, salt, turmeric and 1/2 cup of the olive oil in a large bowl until well combined. Add the chicken to the marinade and coat well. Cover and refrigerate for at least 4 hours and up to 2 days.
Add the sliced onions to a bowl. Coat with 2 tablespoons of olive oil. Cover and refrigerate until ready to cook.
Preheat the oven to 425 degrees F. Line a baking sheet with foil and drizzle with the remaining 1 tablespoon olive oil.
Add the onions to the baking sheet, then lay the marinated chicken on top of the onions. Do not overcrowd the chicken. Roast until the chicken is cooked through and crispy around the edges, about 25 minutes.
Turn the oven to broil and continue to cook until the chicken is nicely charred, about 2 minutes more (see Cook’s Note). Let cool for 5 minutes, then cut the chicken into 1-inch strips. Mix with the onions and chicken juices.
For serving: Cut off the top of the pita and fill with the shawarma. Drizzle on the Garlic Yogurt and top with the Pickled Cabbage and mixed herb leaves.

Garlic Yogurt:

Add the yogurt, salt and lemon zest and juice to a medium bowl. Using a rasp grater, grate the garlic into the bowl. Mix together until well combined. Store refrigerated for up to 4 days.

Pickled Cabbage:

Place the cabbage in a tall container with a lid.
Add the vinegar, sugar, salt and 1 cup water to a small pot and whisk to combine. Bring to a boil, then immediately pour the liquid over the cabbage. Cover tightly and bring to room temperature, then refrigerate for at least 3 hours before using.