for the marinade:
3/4 cup plain yogurt
1/2 teaspoon allspice (freshly ground if possible)
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 teaspoon turmeric
1/4 cup diced red onion

1 1/4 lb boneless, skinless chicken thighs, cut into 1-inch cubes

for the cucumber sauce:
1 cucumber, diced
2 tablespoons minced dill
juice of 1/2 lemon
1/4 cup diced red onion
1 cup plain yogurt

to serve:
halved grape tomatoes

Marinate the meat overnight in a nonreactive container.

Remove from sauce and thread the chicken on skewers. Prepare grill according to manufacturer’s instructions. Grill the chicken for 5-8 minutes on each side or until desired doneness.

Meanwhile, stir together the sauce ingredients in a small bowl. Spread in pita along with hummus. Add chicken and grape tomatoes. Serve immediately.

My thoughts:

Not quite a traditional shawarma, shawarm-ish is just how I’d make shawarma if I ruled the shawarma-making world. Yogurt-marinated chicken thighs, a bit of heat, tzatziki-esque cucumber salad, pocket pita (easier to find than lavash) and grilled on skewers vs a spit. After all, pretty much every country has their own variation on shawarma (which technically just refers to the technique used when cooking the meat but colloquially refers the sandwich as well) so why not me? This one is easy to do at home and quick too. If you can’t grill, broil the meat instead.

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