CHICKEN SHAWARMA SANDO

For the CHICKEN MARINADE: Combine 2 lbs chicken thighs, 1 tsp onion powder, 0.5 tsp ground cardamom, 1 tsp ground coriander, 0.25 tsp clove, 0.25 tsp cayenne, 0.5 tsp salt, 1 tsp black pepper, juice from 0.5 lemon, 0.5 cup Greek yogurt, and 0.5 cup olive oil. Marinate the chicken thighs for at least 2 hours (or overnight for best results).

For the SPICY FETA SPREAD: Combine 0.75 cup Greek yogurt, 0.5 cup crumbled feta, 1 tsp red chili flakes, 0.25 cup fresh dill, lemon juice, salt, and 1 minced garlic clove.

For the SUMAC PICKLED ONIONS: Submerge 0.5 red onion (sliced) in a mixture of 0.5 cup water and 0.5 cup white vinegar. Add 1 tsp white sugar and 0.5 tsp sumac (optional).

For the ARUGULA: Toss arugula with lemon juice, olive oil, a pinch of salt, and pepper.

To cook the chicken: Layer the marinated chicken in a loaf pan and bake at 425°F (220°C) for 40 minutes. Drain the chicken fat about halfway through. Broil at the end for 4-5 minutes to crisp up the top of the chicken. Once cooked, chop up your chicken.

To assemble the sandwich: Toast some focaccia. Spread a generous amount of the spicy feta onto the focaccia. Top with the chopped chicken, sumac pickled onions, dressed arugula, and more Greek yogurt. Scarf and enjoy!