Gluten-Free Chicken Shawarma Plate

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 0.5 tsp Turmeric
• 0.5 tsp Coriander
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 pieces Gluten-free pita bread
• 1 cup Hummus
• 0.5 cup Tahini sauce
• 1 medium Cucumber
• 1 medium Tomato

Instructions

1. 1In a medium bowl, combine the 2 tablespoons lemon juice, 2 tablespoons olive oil, 4 minced cloves garlic, 1 teaspoon cumin, 1 teaspoon paprika, 0.5 teaspoon turmeric, 0.5 teaspoon coriander, 1 teaspoon salt, and 0.5 teaspoon black pepper; stir well until fully mixed.
2. 2Add the 1.5 lbs chicken thighs to the bowl with the marinade; toss thoroughly to ensure every piece is coated. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes.
3. 3Preheat your oven to 400°F (200°C). Arrange the marinated 1.5 lbs chicken thighs in a single layer on a baking sheet.
4. 4Bake the chicken for 25-30 minutes, until it is cooked through and has a slightly browned appearance; an instant-read thermometer inserted into the thickest part of the chicken should register 165°F (74°C).
5. 5Remove the baking sheet from the oven and let the 1.5 lbs cooked chicken thighs rest for 5 minutes; this allows the juices to redistribute, keeping the chicken tender. After resting, slice the chicken into thin strips.
6. 6While the chicken is resting, warm the 4 pieces of gluten-free pita bread in a dry skillet over medium heat for 1-2 minutes per side, until soft and pliable.
7. 7Assemble the shawarma plates by spreading a layer of the 1 cup hummus and a layer of the 0.5 cup tahini sauce onto each warmed gluten-free pita bread. Top each with the sliced chicken, 1 medium diced cucumber, and 1 medium diced tomato.
8. 8Serve the gluten-free chicken shawarma plates immediately.

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