This is on repeat at Wrens house - a take on traditional chicken shawarma. Her kids actually request this and what’s great is that there are so many ways to customize it. Serve it with a homemade Labneh (yogurt based dip) Other great options - serve with pita (kids can make it into wraps), hummus, falafel and chopped Israeli salad (diced tomato, diced cucumber, a bit of chopped parsley, lemon juice and olive oil
8-10 small boneless, skinless chicken thighs (could use chicken breast but more flavour in the thigh)
1 small onion thinly sliced
3-4 tbsp olive oil
2 cloves garlic minced
2 tbsp paprika
1 tbsp coriander
1 tbsp salt
2 cups plain Greek yogurt (I like SKYR)
Everything but the bagel topping
Marinate Chicken overnight in all ingredients.
Preheat oven to 425. Remove chicken from marinade and place on a sprayed baking sheet. Bake 25-30 mins (rotate halfway through). Remove from oven and slice chicken very thin. Heat a pan with 1 tbsp oil over medium high heat. Add chicken in batches and crisp up a few mins a side.
Place yogurt in a thin dish towel or cheesecloth. Squeeze out water and tie towel to your faucet (or something that will allow you to hang the dish towel. Let it sit for a few hours (water will continue to drip out). To serve, spread on a plate using a spoon. Season with a bit of salt, torn up dill, drizzle of olive oil and a sprinkle of paprika.