Easy Pita Pocket with Chicken Shawarma

Serves 4

Ingredients  

Chicken Shawarma

1 ½ – 2 lbs boneless skinless chicken thighs

¼ cup fresh lemon juice, about 1 lemon

2 Tablespoons avocado or olive oil

1 ½ teaspoon sea salt

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon turmeric

1 teaspoon paprika

½ teaspoon cardamom

½ teaspoon ground pepper

¼ teaspoon cinnamon

¼ teaspoon cayenne pepper

PIta Pockets

4 pita breads

1 cup diced roma or cherry tomatoes

2 cups shredded lettuce

½ cup thinly sliced red onion

½ cup sliced kalamata olives

½ cup pickled turnips or pickles, sliced, optional

¼ cup fresh parsley or cilantro, chopped

Yogurt Garlic Sauce

½ cup Greek yogurt

1 Tablespoon lemon juice

1 garlic clove, crushed

1 teaspoon tahini

¼ teaspoon salt

Black pepper, to taste

Instructions 

Marinate chicken in lemon juice, oil and spices overnight or for at least 4 hours in the fridge.

Preheat oven to 180 degree. Remove chicken from marinade and add to a large baking pan. Discard remaining marinade. Bake for 25-30 minutes or until chicken is ALMOST cooked.

Let chicken rest on a cutting board for a few minutes, then slice thinly. Return chicken to pan, mix with extra juices.

While chicken is cooking, make your garlic yogurt sauce. Mix together Greek yogurt, lemon juice, crushed garlic, tahini, salt, and pepper in a small bowl. Stir until smooth. Adjust seasoning to taste. Set aside.

Prepare the toppings. Shred the lettuce, dice the tomatoes, slice the cucumbers and red onions, and chop fresh parsley or cilantro.

If using, have pickled turnips or pickles ready.

Warm the pita pockets or wraps in a skillet, oven, or microwave until soft and pliable.

Once warm, spread 1-2 Tablespoons of the garlic sauce inside each pita pocket.

Layer the sliced chicken shawarma, veggies (lettuce, tomatoes, cucumbers, red onions and olives), and pickles or turnips in the pita pocket.

Drizzle a little with fresh parsley or cilantro, if desired. Enjoy!