Chicken Shawarma with Yogurt Sauce

Difficult

Cook Time 30 MinServings 4-6

INGREDIENTS

Plain yogurt, divided ¾ cup

Yellow onion, grated 1 small onion

Lemon juice, freshly squeezed, divided 2 tablespoons

Garlic, finely grated, divided 3 cloves

Ground coriander 2 teaspoons

Ground cumin 2 teaspoons

Ground allspice 1 teaspoon

Ground black pepper 1 teaspoon

Kosher salt, divided 1 teaspoon

Ground turmeric ½ teaspoon

Chicken Boneless Skinless Leg Quarters 2 lbs.

Cucumber, seeded, finely chopped ½ cup

Fresh mint, chopped 2 tablespoons

Whole wheat lavash, halved 3 pieces

Lettuce leaves as needed

Sliced tomatoes as needed

Combine 1/4 cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 teaspoon salt and turmeric in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.
Preheat an oven to 450 degrees F. Coat a baking sheet with cooking spray.
Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.
Meanwhile, combine the remaining 1/2 cup yogurt, 1 tablespoon lemon juice, 1 garlic clove, 1/4 teaspoon salt, cucumber, and herbs in a small bowl. Divide the chicken among lavash halves. Serve with the yogurt sauce and lettuce and tomato, if desired.