Monday, April 27, 2015

Chicken Shawarma

If you want a fresh and delicious dinner that doesn't take long to make - this is the meal for you! I made the marinade for the chicken thighs in the morning and let it chill in the refrigerator for the day. The marinade smelled fantastic! I just bought some pita pockets and made some tzatziki sauce and dinner was served.

Lots happening over here in Colorado- I should be leaving here with the kids in a few weeks so Kyle can get the house packed up. I also got a JOB! I will be working for Amazon as a Shift Manager starting this July in Philadelphia. (Logistics!!!) I have a month of training and I can't wait to start this new transition into the civilian workforce. It also gives me great pride to help provide for our family while Kyle is a full-time student at Wharton Business School for the next two years.

Chicken Shawarma
- 2 lb. chicken thighs, boneless and skinless
- lemon juice, 1 lemon
- 6 cloves garlic, minced
- 1 tsp. salt
- 2 tsp. pepper
- 2 tsp. cumin
- 2 tsp. paprika
- 1.2 tsp. oregano
- 1/2 tsp. red pepper flakes

- Pita bread
- chopped parsley
- cherry tomatos, sliced
- cucumber, cubed
- lettuce

Tzatziki Sauce

- 1 1/2 cup Greek yogurt
- 1 Persian cucumber, diced
- juice of 1 lemon
- 3 cloves garlic
- 2 tbsp. fresh dill
- salt and pepper, to taste

1. Make your marinade and place it on your chicken thighs in a freezer bag, shake to coat your chicken.
2. Pan fry your chicken thighs with some olive oil until browned on each side.
3. To assemble your chicken shawarma, place some cut chicken in your pita bread with some cucumbers, tomatoes, parsley, lettuce, and top with Tzatziki sauce.

 Pan frying marinaded chicken thighs

 Tzatziki sauce

 Pita pockets, chicken, cucumbers and tomatoes, parsley and lettuce, tzatziki sauce

Chicken Shawarma


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