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1
Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
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2
Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
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3
In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
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4
While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
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5
Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add any other filling ingredients in a large bowl and combine well.
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6
When the chicken is done, you can shred it, slice it, or leave into large pieces. Just make sure it is thinly cut.
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7
Spread each half pita with hummus.
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8
Place enough chicken on pita that cover 1/4 of the loaf.
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9
Add veggies and pour on sauce.
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10
Roll like a soft taco or burrito and you have shawarma!
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11
You can also stuff the pocket of the pita if you prefer. I prefer to roll large pitas and stuff the smaller ones.
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12
****Cooking time does not include refrigerating overnight****.
