Shawarma Roll

Ingredients

Instructions

1. 1

   Slice 1.5 lb of boneless chicken thighs into ¼-inch strips. Marinate at least 4 hours: ¼ cup olive oil, juice of 2 lemons, 1 cup yogurt, 4 minced garlic cloves, 2 tablespoons paprika, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon turmeric, 1 teaspoon allspice, 1 teaspoon cinnamon, 2 teaspoons salt.

2. 2

   Heat a cast iron skillet over highest heat until smoking. Cook chicken in batches for 90 seconds per side until charred and cooked.

3. 3

   Make the garlic sauce (toum): blend 1 cup Greek yogurt, 4 grated garlic cloves, juice of 1 lemon, 2 tablespoons olive oil, 1 teaspoon salt.

4. 4

   Quick-pickle vegetables: thinly slice 1 cucumber and ½ red onion. Toss with 2 tablespoons rice vinegar, 1 teaspoon sugar, ½ teaspoon salt. Sit 15 minutes.

5. 5

   Warm 4 large pita or flatbreads in dry skillet for 30 seconds per side.

6. 6

   Build each roll: pita with garlic sauce, chicken strips, pickled vegetables, shredded lettuce, sliced tomato, sumac sprinkle, chopped parsley, lemon squeeze. Roll tightly, wrap bottom in parchment.