Chicken Shawarma Lettuce Wraps

Chicken Shawarma Marinade Ingredients:

1½ pounds boneless skinless chicken thighs

4 tablespoon extra virgin olive oil, SKW infused EVOO preferred

2 teaspoons cumin

1 teaspoon paprika

¼ teaspoon allspice

½ teaspoon turmeric

1 teaspoon garlic powder

¼ teaspoon ground cinnamon 

½ teaspoon ground coriander

1 teaspoon chili powder

1 ½ teaspoon salt

1 teaspoon freshly cracked black pepper

Boston or bibb lettuce

Tzatziki sauce ingredients:

5.3 oz plain greek yogurt

¼ cup english cucumber, peeled

1 tablespoon EVOO

½ teaspoon garlic, minced

1½ teaspoon dill, chopped

½ of a lemon’s juice

2 dashes of cumin

Dash of salt and pepper

Optional for topping:

English cucumber, diced

Tomato, diced

Red onion, thinly sliced

Parsley, roughly chopped

Garlic paste

Preparing tzatziki sauce:

1. Add all ingredients for the tzatziki sauce into a mixing bowl. Mix together until well combined adding in additional salt and pepper to taste. Refrigerate until ready for serving

   Note: For a thinner tzatziki sauce, add in more lemon juice
   

Preparing chicken:

1. Rinse off chicken thighs and add them to a large bowl. Add in all ingredients for the marinade into the bowl with the chicken and mix well making sure each piece of chicken is coated evenly. Cover and refrigerate overnight.

2. Preheat oven to 425° then transfer chicken thighs (and all remaining marinade) onto a foil lined baking sheet.

3. Bake for 20 minutes, until the chicken is cooked through and the edges been to crisp up and brown. 

4. Remove chicken from the oven and allow it to rest for a few minutes before slicing. 

5. Serve on a lettuce leaf and top with tzatziki sauce, cucumber, tomato and red onion.

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