This is another great recipe from Cook's Country: cookscountry.com/recipes/10840-chicken-shawarma
INGREDIENTS:
1 small head red cabbage (1.5 pounds)
1/2 cup fresh parsley leaves
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 cup whole-milk yogurt
2 tablespoons lemon juice
1 lemon
2 garlic cloves, minced
2.5 pounds boneless, skinless chicken thighs
2 teaspoons paprika
2 teaspoons ground cumin
3 plum tomatoes, sliced thin
1/2 English cucumber
Pita bread
DIRECTIONS:
Prep: Core and thinly slice cabbage. Chop parsley and dice cucumber into small pieces. Trim chicken thighs.
Mix cabbage, parsley, 1/4 cup oil, and 1 teaspoon Kosher salt into a bowl. Mix yogurt, lemon juice, garlic, 3/4 teaspoon Kosher salt, and 1/2 teaspoon pepper into a second bowl.
Adjust oven rack 6 inches from broiler and preheat broiler. Line a rimmed baking sheet with aluminum foil and set a wire rack inside the sheet.
Pat chicken dry with paper towels. In a large bowl, combine chicken, paprika, cumin, 2 teaspoons salt, 1/2 teaspoon pepper, and 2 tablespoons olive oil.
Place chicken in single layer on prepared wire rack, smooth sides down. Trim ends and halve lemon. Place lemon halves cut side up on rack. Broil until chicken is well browned and internal temp is at least 175 degrees, 16 to 20 minutes, rotating sheet halfway through broiling. Let rest for 5 minutes.
Slice chicken into thin strips and transfer to platter. Squeeze juice from 1 lemon half over chicken. Squeeze juice from remaining lemon half into cabbage mixture and stir to combine. Transfer cabbage mixture to platter with chicken. Arrange tomatoes and cucumber on platter. Serve with yogurt sauce and warm pita bread.
