Chicken Shawarma Sandwich with Garlic Sauce

These warm Chicken Shawarma Sandwiches with Garlic Sauce were inspired by my favorite Lebanese restaurant, are easy to make, and have authentic flavor.

Ingreadient

• 1 pound chicken tenders (I used Farmer Focus Organic (can sub thinly sliced boneless skinless chicken breasts or thighs))
• 1 lemon (juiced)
• 6 cloves garlic (peeled and crushed)
• 2 tablespoon olive oil (+ extra for cooking)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon oregano
• 1 head garlic (peeled and crushed)
• 1/4 cup olive oil
• 1/2 lemon (juiced)
• 1/4 teaspoon salt
• 1/2 cup plain yogurt
• 6 whole-wheat pitas
• butter or olive oil ((for toasting the pitas))
• thinly sliced pickles ((or sandwich slices))

Step by step

1. Put the chicken in a zip-top bag and set aside. Using a mini food processor, hand immersion blender, or small blender jar (such as magic bullet) puree the lemon juice, garlic, oil, paprika, cumin, salt, pepper, and oregano. (This is not enough marinade to easily work in a large blender or food processor.) Pour over the chicken and massage to coat, seal, and refrigerate for 12 to 24 hours.
2. Heat a cast iron skillet over medium-high heat. Add a teaspoon or two of the olive oil to the pan and, using tongs, remove the chicken from the marinade and add to the hot pan. Cook in batches until golden brown and cooked all the way through (no longer pink in the middle), about 4 to 5 minutes per side.
3. Using a mini food processor, hand immersion blender, or small blender jar (such as magic bullet), puree the garlic, oil, lemon, and salt until smooth. (This is not enough sauce to easily work in a large blender or food processor.) BRIEFLY pulse in the yogurt to help thicken the sauce. If you blend the yogurt too much it will just thin out again (see notes).
4. Heat a little butter or olive oil in a large skillet over medium heat. Toast the pitas until golden brown, 1 to 2 minutes per side.
5. Spoon a generous helping of garlic sauce down the middle of each pita, top with a pickle slice, and add chicken (our chicken tenders were on the smaller side and I put two in each pita). Pull up both sides and wrap parchment paper around, twisting the excess on the bottom, to keep the sandwich in place and serve warm.