Chicken Shawarma

_{Step 1/4}

Marinate Chicken

• 150g Chicken Thigh
• 20g Greek Yogurt
• 1/2 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/4 tsp Turmeric Powder
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 1/4 tsp Allspice
• 2 tsp Lemon Juice

Season the diced chicken thighs in a bowl or plastic bag with Greek yogurt, garlic powder, smoked paprika, turmeric powder, ground cumin, ground coriander, allspice, lemon juice, and salt to taste. Mix thoroughly to combine everything and allow to marinate for at least 30 minutes or overnight for better flavor.

_{Step 2/4}

Cook Chicken and Toast Pita

• 1 Pita Bread

Set the oven to 350 F, once oven comes to temperature add a sheetpan inside and preheat for 5 minutes. Remove the sheetpan from the oven and add the marinated chicken onto the hot sheetpan, spreading the chicken out to cook evenly. Cook in the oven for 10 minutes, then set the oven to a high broil and leave for another 5 minutes to develop some char. Remove the chicken from the oven and set aside. Add your pita bread onto the sheetpan covering it in a bit of the chicken juices and toast for about a minute on broil. Remove from the oven.

_{Step 3/4}

Make Toum Sauce

• 40g Greek Yogurt
• 2 Garlic Cloves
• 1 tsp Lemon Juice
• 1 tsp Olive Oil

Add Greek yogurt, garlic cloves, lemon juice, olive oil, and salt to taste in a small food processor or blender and mix until fully combined. Add a small bit of water if necessary to reach the consistency you desire.

_{Step 4/4}

Assemble Pita

• Sliced Pickles to Serve

Layer your toum, chicken shawarma, and some sliced pickles onto your toasted pita bread. Fold with some parchment paper and enjoy!