Chicken Shawarma Seven Layer Dip

• Chicken Shawarma
• 4 garlic cloves, minced
• 1/2 pound boneless, skinless chicken thighs
• 2 tablespoons fresh lemon juice
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• Yogurt Sauce & Seven Layer Dip Ingredients
• 3/4 cup Greek yogurt
• 1/4 cup shredded cucumber
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh lemon juice
• Pinch of kosher salt and ground black pepper
• 1 cup prepared hummus
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1 cup shredded romaine lettuce
• 2 Roma tomatoes, chopped
• Pita chips, for serving

1. Make Chicken Shawarma: In large ziploc bag, combine garlic, chicken, lemon juice, cumin, oregano, paprika, coriander, cinnamon and cloves. Seal and refrigerate at least 1 hour or up to overnight.
2. Preheat oven to 400 degrees F. Remove chicken from marinade; discard marinade. Place chicken on rimmed baking pan and transfer to oven; cook 14 to 16 minutes or until internal temperature reaches 165 degrees F, turning once halfway through cooking. Let cool; then coarsely chop chicken
3. Meanwhile, make Yogurt Sauce: In small bowl, stir together yogurt, cucumber, dill, lemon juice and salt and pepper.
4. In trifle dish or large bowl, layer hummus, cheese, onion, chicken shawarma, yogurt sauce, lettuce and tomato. Refrigerate until ready to serve, up to 2 hours. Serve with pita chips.

chicken shawarma, garlic, chicken, lemon juice, cumin, oregano, paprika, coriander, cinnamon, ground cloves, yogurt sauce, greek yogurt, cucumber, dill, lemon juice, salt, feta cheese, red onion, shredded romaine lettuce, tomatoes, chips

Taken from food52.com/recipes/26566-chicken-shawarma-seven-layer-dip (may not work)