Chicken Shawarma and Tom/Cuke Salad

Good enough for the Avengers, good enough for us.

Ingredients

Shwarma

• 1 tbsp ground cumin
• 1 tbsp turmeric powder
• 1 tbsp ground coriander
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp ground cloves
• 1 tsp cayenne
• 5 boneless, skinless chicken thighs
• 1 large yellow onion, chunky sliced
• 2 tbsp of lemon juice
• 1/3 cup extra virgin olive oil

Tomato/Cuke Salad

• 3 cups diced fresh tomatoes
• 1 large hot-house cucumber, diced and seeded
• 1 tbsp dried onion pieces
• 1 tbsp dried parsley
• 1 tbsp salt
• 1 tbsp black pepper
• 1 teaspoon ground Sumac
• 2 tablespoons extra virgin olive oil
• 1 tbsp lemon juice

Instructions

1. In a gallon freezer bag, mix the spices - cumin, turmeric, coriander, garlic powder, smoked paprika and cloves. .
2. Trim the chicken thighs and slice into small bite-sized pieces.
3. Add the chicken to the spices and toss to coat. Add the onions, lemon juice and olive oil. Toss together again. 
4. Cover and refrigerate for 3 to 24 hours.
5. When ready, preheat the oven to 425*F.
6. Spread the marinated chicken with the onions in one layer on sheet pan with parchment paper. 
7. Roast for 30 minutes in the 425 degrees F heated-oven. 
8. While roasting, make the tomato/cuke salad.
9. In a large mixing bowl, add the tomatoes, cucumbers, and parsley. Season with kosher salt and toss. 
10. Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss.
11. To serve, warm pita pockets up. Spread a little Tzatziki sauce, add shawarma, lettuce, and tomato/cuke salad.