I love chicken shawarma! I always add a little more onion and garlic. The spices are on point, and the fresh romaine, tomatoes, and cucumbers are so refreshing. 

Serve in pitas or a wrap.

Adapted from delish.com.

Ingredients

For the chicken

1/2 cup extra virgin olive oil

Juice of 1 lemon

3 cloves garlic, minced

2 teaspoons Kosher salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

2 pounds boneless skinless chicken thighs

Cooking spray

1 large onion, thinly sliced

Yogurt sauce

½ cup Greek yogurt

Juice of ½ lemon

1 Tablespoon extra virgin olive oil

2 cloves garlic, smashed and minced

Kosher salt

For serving

Pitas, warmed

Chopped romaine

Cherry tomatoes, halved

Cucumber, sliced

Instructions

Make chicken: In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add chicken and toss to coat. Cover and refrigerate for at least two hours and up to overnight. 

Preheat the oven to 425 degrees and grease a large baking sheet with cooking spray. Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on the prepared baking sheet. Bake until chicken is golden and cooked through, 30 minutes approximately. Let chicken rest on a cutting board for 5-7 minutes, then thinly slice. 

While the chicken is cooking, make yogurt sauce. In a small bowl, whisk yogurt, lemon juice, oil, and garlic. Season with salt. 

To serve as a pita, top warmed pitas with chicken, onion, romaine, tomatoes, cucumber, and yogurt sauce.