Chicken Shawarma Wrap

INGREDIENTS

• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoons cardamom or allspice
• ½ teaspoon smoked paprika
• ¼ teaspoon cloves
• 1/8 teaspoon red cayenne pepper adjust for more heat
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon minced garlic
• 1 lb. skinless boneless chicken thighs
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Pita pockets or naan bread
• Fresh arugula for serving

Cucumber Sauce

• 1 6-oz. plain Greek yogurt
• 1/2 medium cucumber seeded and grated
• 1 tablespoon fresh mint minced
• 1/2 teaspoon salt

INSTRUCTIONS 

• Preheat oven to 350°F.
• In a small bowl, combine spices with minced garlic.
• Pat chicken thighs dry with paper towels and sprinkle all over with shawarma spice mixture, rubbing it in gently.
• Heat a tablespoon of olive oil in a large cast iron skillet over medium high heat. Add chicken thighs and cook 4 to 5 minutes on each side to get a nice char.
• Sprinkle with lemon juice and transfer to the oven. Bake for 5 minutes, or until chicken is cooked through.
• Remove chicken to a cutting board and tent loosely with aluminum foil. Let rest for 2 to 3 minutes, then slice into thin strips.