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Notes: 1.
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Shawarma spice is a mixture of spices, and can be purchased online or at Greek, Lebanese, or Middle Eastern markets.
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If you cant find it, you can find recipes online to make your own.
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2.
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Sumac is a lovely, lemony-flavored spice.
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It is the cousin to the poison variety, but this will not hurt you, I promise.
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Sumac can be purchased at the same places shawarma spice can.
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There is no true substitute for the flavor sumac gives, but in a pinch, you can use lemon zest and juice to similar effect.
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For the marinade: Mix your marinade ingredients together in a bowl until well blended and add your chicken.
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Mix well to coat the chicken in the marinade.
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Cover and refrigerate a minimum of 4 hours, preferably overnight.
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For the sauce: Combine your sauce ingredients and mix well.
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The yogurt will cause the sauce to thicken.
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It will look split, like you did something wrong, but that is the way it is supposed to look.
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Give it a taste and adjust your seasonings if need be.
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For the salad: Toss together your salad ingredients, and allow them to sit at room temperature for 30 minutes.
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This will allow the flavors to mingle and the juices from the vegetables to start to run.
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Its a salad that makes its own dressing.
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To assemble the shawarma: While your salad is sitting, cook your chicken.
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Heat a large pan or a wok over medium heat and add the chicken and marinade to the pan.
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Stirring occasionally, cook the chicken.
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This doesnt take very long since the chicken is cut thinly.
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When the chicken is cooked through, turn off the heat and let it sit in the sauce the marinade created.
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The residual heat in the sauce will keep the chicken warm and moist.
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Wrap your pitas in a paper towel and microwave them for 1 minute to warm them.
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Take a pita, and smear a good dollop of the sauce on the pita.
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With a slotted spoon, remove some of the chicken from the marinade sauce and place on the pita.
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Top the chicken with a nice spoonful or two of the salad, and some sliced pickles if you are using those.
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Fold it in half like a taco, or roll it like a wrap, whichever you like.
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Enjoy with a nice side of tabouli.
