Chicken Shawarma

Add olive oil and 3 tablespoons of Shawarma seasoning to a medium mixing bowl. Pat chicken dry with a paper towel and add it to the bowl. Rub chicken with the seasoning olive oil mixture until everything is well coated. Cover and refrigerate for several hours or overnight.

Preheat oven to 400 degrees. You can bake the chicken on a sheet pan covered in aluminum foil for easy clean-up or use a Vertical Skewer Pan. Add the chicken to the pan, I am using a skewer pan. Add a slice of onion to the bottom then layer the chicken thighs and place a slice of onion on top. Bake for 45 minutes to an hour or until the internal temperature of the chicken reaches 165 degrees F. Rotate the pan during cooking process so that everything cooks evenly.

Thinly slice red onion and place in a small bowl with 1/4 to 1/2 cup white wine vinegar. Refrigerate until ready to serve.

While chicken bakes make dressing. In a blender add 1/2 cup of sour cream or Greek yogurt, 3 tablespoon of lemon juice, 1 loose cup or handful of cilantro. Blend until smooth. Refrigerate until ready to serve.

We have an excellent Pita Bread recipe if you need one.

Slice tomato and cucumber into desired sizes, wash and prepare lettuce leaves. You can also add white wine vinegar to the cucumber slices for a quick pickle just like the red onions or add them with the red onions if you don't mind them being red.

Once chicken is cooked allow 10-15 minutes for the chicken to rest. Slice chicken into strips or desired pieces.

Assemble Shawarma wrap with, lettuce, chicken, tomatoes, cucumber, pickled onions and dressing. Enjoy!