2lbsboneless, skinless chicken thighsI used Crescent Food Halal chicken
1tbspolive oil
⅛tspcayenne pepperadd more if you like it spicey
1tspgarlic powder
1tspcumin
½tspsmoked paprika
¼tspturmeric
¼tspallspice
salt and pepper
Salad Material
1headbutter lettuce, washed and dried
1cupshredded carrotsgarnish (optional)
1cupcucumbergarnish (optional)
½cupthinly sliced red onion
a handful of freshly chopped parsley
Turkish Cucumber Dressing Cacik [ja-jick]
1cupwhole milk yogurt
½cupcucumber, finely chopped
½lemonjuice
1tspdried mint
1tspdried oregano
salt and pepper
Instructions
In a large mixing bowl, add cayenne pepper, garlic powder, cumin, smoked paprika, turmeric, allspice, salt and pepper, and mix until well combined.
Add the olive oil and water and mix until thick paste forms.
Slice boneless, skinless chicken thighs into long thin strips. Add the chicken into the paste and toss until the chicken is fully coated with the seasoning.
In a skillet over medium-high heat, add the chicken. Cook until the chicken is golden brown. Because we are using dark meat, the chicken will take longer to cook, about 20-25 minutes. (no need to add oil to the pan since the chicken already contains olive oil).
Salad Material
Shredded the carrot and place into a small serving dish.
Chop extra parsley and place into a small serving dish.
Thinly slice red onion and place into a serving dish.
Slice grape or cherry tomatoes in half and place into a serving dish.
Slice Persian cucumber into forths then chop along the width, place into a serving dish.
Turkish Cucumber Yogurt Sauce [Cacik]
Add the yogurt, dried mint, oregano, finely chopped cucumbers, lemon juice, salt and pepper, and mix until well combined, set aside.
Putting it all together!
Leave the chicken shawarma in the skillet and place it over a square. mitten to protect your table from burning.
Surround the shawarma with all the topping a.k.a salad material and Turkish yogurt sauce.
Allow the family to build their own shawarma lettuce wraps and enjoy!