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Chicken Shawarma over Pasta with Creamy Garlic Yogurt Sauce

Ingredients:

For the Shawarma:

1 lb boneless chicken thighs, cut into thin strips
Salt to taste
1 tbsp garlic powder
1 tsp smoked paprika
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp dried parsley
1 tsp oregano
1 tbsp yogurt
1 tbsp tomato paste
2 tbsp freshly squeezed lemon juice
3 tbsp olive oil + more for cooking

For the Garlic Yogurt Sauce:

1 cup yogurt
2 tbsp mayonnaise
1 tbsp sour cream
1 tsp garlic powder
Salt to taste
1 tsp black pepper
1 tsp freshly chopped parsley

To Assemble:

2 cups of pasta, boiled
1 small red onion, washed and diced thinly
1 tomato, diced
1 tbsp parsley, chopped
1 tsp sumac
Salt to taste
1 tsp fresh lemon juice

Method:

In a bowl, season the chicken by mixing together salt, garlic powder, smoked paprika, cumin powder, coriander powder, turmeric powder, dried parsley, and oregano. Add the yogurt, tomato paste, lemon juice, and olive oil to the bowl. Mix well to combine. Cover and refrigerate for at least 30 minutes or overnight.

Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for 12-14 minutes, or until cooked through.

In a bowl, mix together the yogurt, mayonnaise, sour cream, garlic powder, salt, black pepper, and chopped parsley. Mix well until smooth and creamy.
Cook the pasta according to package instructions.

In a large bowl, combine, diced red onion, diced tomato, chopped parsley, sumac, salt, and lemon juice.

Toss the pasta in the garlic yogurt sauce. Serve the chicken over the pasta, then mix in the tomatoes and onion. Top with additional creamy garlic yogurt sauce.