Chicken Shawarma

Name: Chicken Shawarma
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1 small head, red cabbage (1¼ pounds), cored and sliced very thin (6 cups); 1/2 cup, fresh parsley leaves; 6 tablespoons, extra-virgin olive oil; , Kosher salt and pepper; 1 cup whole-milk, yogurt; 2 tablespoons, lemon juice; 1 , lemon; 2 , garlic cloves, minced; 2 1/2 pounds, boneless, skinless chicken thighs, trimmed; 2 teaspoons, paprika; 2 teaspoons, ground cumin; 3 , plum tomatoes, sliced thin; 1/2 English, cucumber, cut into ½-inch dice; , Pita bread, warmed

Main Courses
Africa & Middle-East
Middle Eastern
Poultry
Chicken

By Alli Berkey ･ Appears in Cook's Country April/May 2018

Could we translate this take-out specialty—traditionally cooked on a spinning live-fire spit—into a recipe suitable for home kitchens?

SERVES 4 to 6

TIME 1 hour

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