Market Street Chicken Shawarma

Ingredients

• 2 lbs Boneless skinless chicken thighs
• 3 tbsp Salted Perfection Lafayette Select Blend
• 1 cup Plain Greek yogurt, divided
• 3 tbsp Olive oil
• 4 cloves Garlic, minced
• 1 Large red onion, thinly sliced
• 1 tbsp Fresh lemon juice
• 4 Pita breads
• 2 cups Romaine lettuce, shredded
• 1 cup Cherry tomatoes, halved

Instructions

1. In a large bowl, whisk together 1/2 cup of the Greek yogurt, olive oil, minced garlic, fresh lemon juice, and the Salted Perfection Lafayette Select Blend.
2. Add the chicken thighs to the bowl and toss to coat evenly. Let it sit for at least 20 minutes while you prep the vegetables. If you have time, an hour is better.
3. Heat a large skillet over medium-high heat. You want it hot enough to sear.
4. Add the chicken thighs to the pan. Do not crowd them; cook in batches if necessary. Cook for 5-6 minutes per side until deeply browned and cooked through (internal temperature of 165°F).
5. Remove the chicken to a cutting board to rest. Toss the sliced onions into the hot pan and cook for 2-3 minutes until just softened and charred in spots.
6. Slice the chicken into thin strips.
7. Smear the remaining 1/2 cup of yogurt onto the pitas. Top with the sliced chicken, charred onions, lettuce, and tomatoes.
8. DUNZO!