Home Page‎ > ‎Chicken and Turkey‎ > ‎

Chicken Shawarma Wraps

1 lb of boneless skinless chicken thighs
1/2 lemon's worth of juice
1/4 cup olive oil
a generous teaspoon of minced garlic from the jar
1 tsp kosher salt
~2 tsp Harissa spice blend
1/4 tsp turmeric
A bit of fresh ground pepper
half a large onion, thinly-sliced

pita bread
chopped romaine
halved cherry tomatoes
sliced cucumber
tzatziki sauce

In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight. I did it for like 24 hours.

Preheat oven to 425° and grease a baking sheet with cooking spray (or butter.) Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on prepared baking sheet. Bake until chicken is golden and cooked through, 30 minutes. Let chicken rest on cutting board for 5 minutes, then thinly slice. Put back in fridge for next day.

Warm up pita breads and top with reheated chicken + onion mix, veggies, and tzatziki.