Ingredients :
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 pounds boneless skinless chicken thighs, thinly sliced
- YOGURT SAUCE:
- 1/2 cup plain Greek yogurt
- 3 tablespoons lemon juice
- 1 teaspoon minced garlic
- Whole pita breads, warmed
Directions :
- In a large glass bowl, whisk together first ten ingredients. Add chicken; toss to coat. Cover; refrigerate at least 4 hours.
- Meanwhile, whisk together yogurt, lemon juice and garlic. Cover; refrigerate until ready to use.
- Preheat oven to 400°. Coat a loaf pan with cooking spray. Layer marinated chicken in greased 9x5-in. loaf pan, pressing down to fill. Bake until internal temperature reaches 165°, about 45-50 minutes. Let rest 10 minutes. Flip chicken onto a cutting board; slice crosswise into small pieces.
- Serve shawarma on pita with yogurt sauce.
