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6 boneless, skinless chicken thighs

3 to 5 tablespoons of olive oil (the larger amount if you’re pan-searing the chicken)

3 garlic cloves, grated

1 tablespoon Shawarma Spice Blend

juice of 1 lime

salt and pepper to taste

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon all-spice

1 teaspoon sweet paprika

1 teaspoon ground turmeric

1 teaspoon black pepper

½ teaspoon cayenne

½ teaspoon cardamom½ teaspoon cinnamon

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Green Zhug

2 teaspoons coriander seeds, toasted in a dry pan until fragrant

2 teaspoons cumin seeds, toasted in a dry pan until fragrant

½ cup olive oil or grapeseed oil

1 bunch flat leaf parsley, thick stems removed

3 serrano peppers, stemmed

1 garlic clove, peeled but left whole

1 teaspoon ground turmeric

salt to taste

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Homemade Pita

1 ½ cup bread flour

½ cup whole wheat flou

1 teaspoon active yeast

2 teaspoons sugar

½ teaspoon salt

¾ cup water

1 tablespoon olive oil

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For the Chicken

1. In a large bowl, combine the chicken thighs, 3 tablespoons of olive oil, the garlic and shawarma spice blend. Place in the refrigerator and marinate for at least two hours and up to overnight.

2. Let the chicken come to room temperature for 1 hour before cooking. Remove the chicken from the bowl and discard the marinade.

3. Season the chicken with salt and pepper, to taste.

   Preheat a grill until hot. (Or to pan sear, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.)

4. Grill, or pan sear the chicken until cooked through and just crisp or lightly charred, about 5 minutes per side. The chicken should reach an internal temperature of 165F.

5. Slice the thighs into strips, and add to a bowl.

6. Squeeze the lime juice over top, mix well, and serve!

For the Green Zhug

1. Heat a small fry pan over medium-high heat. Add the coriander and cumin seeds, and continuously move the seeds around. They may burn otherwise.

2. Once you start to smell the spices and hear a few “pops”, remove from heat.

3. In a mortar and pestle (or spice grinder) grind the toasted seeds until a powder forms.

4. Add parsley, serranos, garlic, turmeric and salt into your mortar.

5. Using your pestle, grind the mixture together. We’re looking for a paste-like consistency.

6. Adding the olive oil half way through will help it come together.

7. Store in a jar in the refrigerator for up to 1 month.

For the Homemade Pita

1. In a bowl, combine bread flour, whole wheat flour, active yeast, salt and sugar. Mix with a fork or spoon.

2. Create a well in the center of the flour mixture, and add water into the well. Slowly begin to incorporate the flour with the water. Be patient here.

3. Once you’ve reached a cohesive consistency, dump the mixture onto a work surface and knead until smooth.

4. Place your dough back in your bowl, and cover with plastic wrap or a damp towel. Allow the dough to rest for at least an hour.

5. After the dough has rested, using a bench scraper or knife, divide the dough into 4 equal portions.

6. Dust your work surface with flour.

7. Preheat your oven to 500 F. Using a rolling pin, roll each portion into a thin disc, about ⅛ inch thick. Arrange the pita on a parchment lined baking sheet. Bake at 500 F for 5 minutes. (Or cook on the stove top in a cast iron on high heat)