Chicken Shawarma with White Sauce

Name: Chicken Shawarma with White Sauce
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 0.25 cup olive oil; 0.25 cup fresh lemon juice; 2 tsp kosher salt; 2 tsp ground cumin; 2 tsp paprika; 0.5 tsp ground turmeric; 0.125 tsp cinnamon; 0.125 tsp cayenne; fresh ground black pepper; 4 garlic cloves; 2 lb boneless skinless chicken thighs; 0.667 cup plain whole Greek yogurt; 0.333 cup mayonnaise; 3 garlic cloves; 1 tbsp fresh lemon juice; 0.125 tsp sea salt; 0.125 tsp paprika; fresh ground black pepper; The Rest; lettuce; olive; tomatoes; cucumber; tahini; feta cheese; parsley; pickled vegetables

Chicken, greek yogurt and mayonnaise grilled and spiced with cumin and paprika for a Lebanese sauce. It comes to the table with desired accompaniments.

2 hr 15 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 120 min · Cook 15 min · 135 min total
Difficulty: medium

1
Combine all marinade ingredients in a non-reactive bowl (like glass or Pyrex). Add chicken and toss to coat. Marinate at room temperature for 1 hour or in the refrigerator for several hours or up to overnight.
60 min
2
Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees or a heat grill to medium heat.
30 min
3
Grill until cooked through, about 7 minutes on each side, or bake on a parchment-lined baking sheet for 35 minutes until cooked through. If chicken was baked, you may slice it thinly and sauté the slices a warm pan with coconut oil or olive oil to get some crispy edges. You don’t have to do this step since the chicken is already cooked, but the crispy edges somewhat mimic traditional shawarma shaved off the spit.
4
Slice thinly and serve with desired accompaniments. White Sauce: Mix ingredients all together in a bowl. Refrigerate until ready to serve. Can be made 1 day in advance. Stir before serving.