Chicken Thigh Shawarma Pita Bar

Shawarma-spiced chicken thighs with tomato-cucumber salad, pickled onion, lemon, and garlic crema for assembling in warm pitas.

Ingredients

• 2 pitas
• 10 oz diced chicken thighs
• 1 red onion, divided
• 1 lemon, divided
• 1 tomato, diced
• 1 mini cucumber, diced
• 1 teaspoon dried oregano
• 6 tablespoons sour cream
• 1 teaspoon garlic powder
• 1 tablespoon Shawarma Spice Blend
• ¼ teaspoon sugar
• Olive oil
• Cooking oil
• Salt and black pepper

Instructions

1. Wash and dry the produce. Halve, peel, and thinly slice the onion. Quarter the lemon; reserve one quarter for serving. Core and dice the tomato, and dice the cucumber.
2. Place half the sliced onion in a microwave-safe bowl with sugar, juice from one lemon quarter, and a pinch of salt. Microwave for 60 seconds, then stir occasionally. In another bowl, combine the tomato, cucumber, half the oregano, a drizzle of olive oil, and juice from a second lemon quarter. Season with salt and pepper. In a third bowl, combine the sour cream, juice from a third lemon quarter, 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 quarter cut into smaller wedges so everyone can build their own pita.