Chicken Shawarma with Tzatziki

This shawarma recipe is very flavorful. To make it even better, after the initial cooking time, cut up the chicken into small strips and pan fry it with more of the marinade. I served it with tomato and basil feta cheese and some fresh parsley, along with the tzatziki sauce.

Chicken Shawarma

1 Tbsp lemon juice
½ c. olive oil
6 cloves garlic, peeled, smashed and minced (or 1 1/2 tsp. garlic powder)
1 tsp. kosher salt
2 tsp. freshly ground black pepper
2 tsp. ground cumin
2 tsp. paprika
½ teaspoon turmeric
A pinch of ground cinnamon
Red-pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, preheat oven to 425 F. Spread the chicken and the onion out evenly onto a rimmed sheet pan. Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, olives, feta,  — really anything you desire. I topped mine with feta, parsley, and the tzatziki.

Recipe from cooking.nytimes.com

Tzatziki

1 c. greek whole milk yogurt or sour cream
1 cucumber, finely diced
2 cloves garlic, finely minced
1 Tbsp. lemon juice
1.5 Tbsp. dried dill weed
Kosher salt and freshly cracked black pepper

Mix all ingredients and chill or serve.