Chicken Shawarma

• 4 pounds chicken thighs, boneless and skinless
• 1/2 cup olive oil
• 2 tablespoons cumin
• 2 tablespoons turmeric
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon sumac
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• pita bread or flatbread
• arugula
• feta cheese
• halved cherry tomatoes
• ranch tzatziki sauce (see my recipe)

1. Mix together dry spices in small bowl. Make sure they are thoroughly combined.
2. In a zip top plastic bag, add olive oil, then dry spices and mix together until combined. Add chicken thighs and marinate at least 4 hours and overnight if possible.
3. If cooking on the BBQ, put chicken on indirect heat for 30-45 minutes, turning halfway through. Internal temperature should be 160-165 before removing and resting for 15 minutes.
4. If using the oven, set oven temperature to 350 degrees. Put chicken on a foil lined baking pan and cook for 30-45 minutes, turning halfway through cooking time, until internal temperature reaches 165 degrees.
5. To make shawarma pitas, layer chopped chicken with feta, hummus, tomatoes, arugula and tzatziki dressing.

chicken thighs, olive oil, cumin, turmeric, paprika, ground coriander, sumac, onion powder, garlic, cayenne pepper, salt, black pepper, pita bread, arugula, feta cheese, halved cherry tomatoes

Taken from food52.com/recipes/37628-chicken-shawarma (may not work)