Chicken Thigh Shawarma Pita Bar

Ingredients

• 4 pitas
• 20 oz diced chicken thighs
• 2 red onions, divided
• 2 lemons, divided
• 2 tomatoes, diced
• 2 mini cucumbers, diced
• 2 teaspoons dried oregano
• 12 tablespoons sour cream
• 2 teaspoons garlic powder
• 2 tablespoons Shawarma Spice Blend
• ½ teaspoon sugar
• Olive oil
• Cooking oil
• Salt and black pepper

Instructions

1. Wash and dry the produce. Halve, peel, and thinly slice the onions. Quarter the lemons; reserve two quarters for serving. Core and dice the tomatoes, and dice the cucumbers.
2. Place half the sliced onion in a microwave-safe bowl with sugar, juice from two lemon quarters, and a pinch of salt. Microwave for 60 seconds, then stir occasionally. In another bowl, combine the tomatoes, cucumber, half the oregano, a drizzle of olive oil, and juice from two more lemon quarters. Season with salt and pepper. In a third bowl, combine the sour cream, juice from two more lemon quarters, and half the garlic powder. Add water a teaspoon at a time until drizzly; season with salt and pepper.
3. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken, Shawarma Spice Blend, remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4–6 minutes.
4. Wrap the pitas in damp paper towels and microwave until warm and pliable, about 60 seconds. Serve the chicken with the drained pickled onion, tomato-cucumber salad, crema, pitas, and reserved lemon quarters cut into smaller wedges so everyone can build their own pita.