Shawarma Chicken Taco Night

Serves 6 to 8

Ingredients

For the marinade:

2 cups low-fat Greek yogurt 

6 garlic cloves, grated 

½ cup Shawarma Seasoning

½ cup fresh lemon juice 

¼ cup plus 8 tablespoons extra-virgin olive oil 

¼ cup tomato paste 

1 tablespoon kosher salt 

4 pounds boneless, skinless chicken breasts, halved lengthwise

For the spread: 

1 medium yellow onion, halved and thinly sliced 

¼ cup chopped fresh parsley 

1 tablespoon sumac 

Juice of 1 lime

1 head romaine or iceberg lettuce, thinly sliced 

1 vine tomato, halved and sliced

3 whole pickles, sliced 

Tahini sauce of choice

Mediterranean Pico De Gallo

Vermicelli Rice

Batata Harra

Pita, for serving

Instructions 

Make the marinade: In a large bowl, whisk together the yogurt, garlic, shawarma seasoning, lemon juice, ¼ cup of olive oil, tomato paste, and salt. Add the chicken and mix well to coat. Cover tightly with plastic wrap and refrigerate for 30 minutes or up to 24 hours. 

Preheat the oven to 450°F. Line two rimmed baking sheets with parchment paper. Drizzle 2 tablespoons of olive oil on each baking sheet.

Remove the chicken from the marinade and arrange on the prepared baking sheets. Drizzle 2 more tablespoons of olive oil over each sheet of chicken. Bake for 15 to 20 minutes, until the chicken is cooked through.

Meanwhile, arrange the spread: In a medium bowl, toss the onion, parsley, sumac, and lime juice to combine. Lay out the onions, lettuce, tomato, pickles, tahini sauce, pico, vermicelli rice, batata harra, and pita.

Slice the chicken and arrange on a serving plate. Set in the middle of the spread and let everyone stuff their own pita with chicken and items from the spread.