Chicken Shawarma

Ingredients

• 2 lemons, juiced
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 1 tsp salt
• 2 tsp pepper
• 2 tsp ground cumin
• 2 tsp paprika
• 1/2 tsp turmeric
• pinch ground cinnamon
• pinch red pepper flakes
• 2 lb chicken
• 1/2 eggplant, cubed
• 1 large onion (vidalia or red), sliced into wedges
• 6 pita pockets
• Sauce:
• 1/2 c yogurt
• 1/2 c mayonnaise
• 1/4 c fresh herbs, chopped
• 1 garlic clove, finely chopped
• pinch of salt
• Toppings: Lettuce, tomato, olives, feta, hot sauce

Directions

1. Combine first 10 ingredients in a bowl; whisk together.
2. Add chicken; toss well to coat. Marinate at least 12 hours.
3. When ready to cook, preheat oven to 425. Line large baking sheet with foil.
4. Add vegetables to marinade and toss to combine.
5. Pour bowl contents onto baking sheet, spreading evenly.
6. Bake 30-40 minutes.
7. While chicken is cooking, make sauce and prepare toppings. Warm pitas.
8. Allow chicken to cool, then slice or cube. Serve with pitas, sauce, and toppings.