Chicken Shawarma

GUYS!!!!!! I am obsessed with this new recipe!!!!!!!!!!!!

I woke up today in such a good mood and ran straight to the grocery store to pick up a few things. I just winged it and decided I wanted to make chicken shawarma wraps in pita with all of my favorite toppings. I honestly just improvised with the recipe, but it turned out incredible!!!!

Ingredients

Marinade:

1 package boneless, skinless chicken thighs

7 cloves garlic - finely minced

3 lemons - juiced

1/2 cup olive oil

2 teaspoons paprika

1-2 tbsp red pepper flakes (adjust for spice preference)

1 tsp cinnamon

2 teaspoons ground cumin

1/3 teaspoon turmeric

1 1/2 tbsp salt

1/2 tbsp pepper

Pickled Red Onions

2 red onions - finely sliced

1/2 cup apple cider vinegar

1 cup water

1 tbsp sugar

1 pinch salt

Tzatziki

1 cup greek yogurt

1 medium-sized cucumber - grated on a coarse zester

1 lemon - juiced + 1/2 lemon zested

1 bunch dill

salt and pepper to taste

Directions

For the Chicken: Start with the marinade. In a large bowl mix together all of the ingredients. Add the chicken and toss well. Cover and marinate for at least 30 mins but up to 24 hours. When done marinating, set oven to 450 degrees and lay everything on a sheet pan that has been pre-coated with olive oil. Bake for appox. 25 mins. Once cooked, Add to a bowl and roughly shred the chicken. Serve!

For the Pickled Red Onions: Mix together the apple cider vinegar, water, salt, and sugar, and whisk until the sugar and salt is dissolved. Pour it over your onions in a container. Cover and let sit in room temperature for appox. 1 hour. Enjoy!

For the Tzatziki: Add your grated cucumber, lemon juice, lemon zest, and dill to the greek yogurt. Combine well and season to taste. Enjoy!