Ingredients
- Shawarma Seasoning
- Boneless, skinless chicken
- 1 large onion, thinly sliced
- 1 large lemon (for juice)
- ⅓ cup extra virgin olive oil
- 6 pita pockets
- Tahini sauce or Greek Tzatziki sauce
- Spinach, Baby Arugula
- Tomatoes
- Pickles or kalmata olives (optional)
Directions
- Pound chicken, cut into strips, add Shawarma seasoning and mix together. Cover and refrigerate for 3 hours
- Preheat the oven to 425 degrees. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
- Add the onions. Cover with lemon juice and olive oil. Toss everything together again.
- Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven.
- While the chicken is roasting, prepare the pita pockets by opening them up.
- When chicken is cooked, fill pita pockets. Add tahini sauce or Tzatziki sauce, arugula or spinach, tomatoes, and pickles or olives.
