Chicken Shawarma Pitas With Lemon Yogurt Sauce And Bulgur Pilaf - cooking recipe

Ingredients

2 garlic cloves
1/2 oz. curly parsley
4 oz. greek yogurt
1 Lemon
1 1/2 tsp. Kosher salt, divided*
10-12 oz. boneless skinless chicken thighs
1 Tbsp. olive oil*
Spice Mix
-1/2 tsp. cardamom
-1/4 tsp. cinnamon
-1/4 tsp. paprika
-1/4 tsp. allspice
-1/4 tsp. nutmeg
-1/8 tsp. cumin
-1/8 tsp. cloves
Bulgur:
-1 cup bulgur [pack with cranberries]
-1 oz. dried cranberries [pack with bulgur]
2 cups water*
2.5 oz. romaine lettuce
2 pitas

Preparation

Smash and mince the garlic and chop the parsley.
Place chicken in a large bowl for marinating. Add juice from 1/2 lemon, 1/2 garlic, 1 Tbsp. olive oil, spices, and 1/2 tsp. Kosher salt. Stir to combine and set aside.

Add 1/2 the minced garlic and 1/2 the chopped parsley to a small bowl. Stir in yogurt, juice from 1/2 lemon, and 1/4 tsp. Kosher salt. That's the sauce!

In a small pot, heat 1 Tbsp. olive oil over medium heat. Stir in bulgur and cook, stirring for 1 minute.

Add 2 cups of water, 3/4 tsp. Kosher salt, and bring to a boil. After it boils, turn heat to very low, cover, and cook for about 15 minutes or until liquid is absorbed.

After liquid is absorbed, stir in remaining chopped parsley.

While bulgur is cooking, heat a medium pan over medium heat.

Cook marinated chicken for about 4 minutes on each side or until cooked through. Remove from pan, cover with foil, and allow to rest 5 minutes before slicing.

Slice lettuce into strips. Warm pita in a toaster or oven.

On a cutting board, slice chicken into thin strips.
Stuff pitas with chicken, lettuce, and sauce.
Serve pitas with fluffed bulgur and enjoy!