For about 3–4 pounds of chicken breasts, cut into strips:
- 1½ cups plain Greek yogurt
- ¼ cup olive oil
- ¼ cup lemon juice
- Garlic
- 1 Tbsp cumin
- 1 Tbsp ground coriander
- 1 Tbsp sumac
- 2 tsp paprika
- ¾ tsp cinnamon
- ½ tsp cayenne
Mix the ingredients. Add the chicken strips and mix until well coated. Refrigerate for 4–8 hours.
Bake chicken for 20 minutes, then broil on low for 10 minutes. Cooking time varies. Internal temperature should be 165°F.
Fried Pita
Cut each pita bread slice into 4 pieces.
Put a little olive oil in a skillet. Lightly brush the pita pieces with olive oil and sprinkle with Greek seasoning.
Cook the pita on both sides until lightly browned.
Tomato, Cucumber Salad
Combine:
- Chopped tomatoes
- Chopped cucumbers
- Olive oil
Mix together and refrigerate for 1 hour.
Sprinkle with feta before serving.
Serve the chicken shawarma with the warm fried pita, hummus, and salad.
Freezing Tip
When you make a large dish, such as the chicken shawarma, divide the leftovers into meal-size portions and freeze them in glass or plastic food-storage containers. Put each container inside a freezer bag before freezing to help prevent freezer burn.