Chicken Shawarma

Ingredients:

3 lbs. of boneless, skinless chicken thighs

12 flat Breads

Marinade:

¼ cup of olive oil

¼ cup of fresh squeezed lemon

¼ cup of Greek yogurt

1 small yellow onion finely grated

2 tsp ground cumin

½ tsp ground turmeric

2 tsp of paprika

1 tsp ground coriander

1 tsp of cinnamon

1 tsp ground cardamon

1 tsp of salt

½ tsp ground black pepper

½ tsp ground ginger

Yogurt Sauce:

1 cup plain Greek yogurt

1 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

1 tsp of fresh dill chopped

Salt & black pepper to taste

 Marinade Directions:

In a large freezer bag, add all ingredients and mix well.  Add the chicken, mixing to ensure the chicken is well coated.  Place in the fridge overnight.

The next day, preheat the oven to 425 degrees. Prepare a large baking sheet, covered with foil and topped with a cooking rack.

Bake for 20-25 minutes or until the internal chicken reaches 165 degrees.

Thinly slice the cooked chicken.

Serve hot evenly divided among the flat breads and top with the prepared yogurt sauce.