San Diego Recipe

Prepare marinade

In a bowl combine 1 cup Greek yogurt, 2 tbsp olive oil, minced 4 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground paprika, 1 tsp turmeric, 1/4 tsp cinnamon, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 2 tbsp lemon juice. Whisk until smooth.

Trim excess fat from 1 lb chicken thighs and add to the marinade. Coat thoroughly, cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor.

When ready to cook, preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high heat with 1 tsp olive oil. Remove chicken from marinade, shaking off excess. For oven: place on a rimmed baking sheet and roast 18-22 minutes until internal temp reaches 165°F (74°C) and edges are caramelized. For skillet: cook 5-7 minutes per side until cooked through and nicely browned. Let rest 5 minutes, then slice thinly against the grain.

Combine 1 cup Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Mix until smooth. Taste and adjust salt or lemon. Chill until assembly.

Preheat oven to 425°F (if not already). Cut 2 russet potatoes into fries about 1/3-inch thick (leave skin on if desired). Pat dry with paper towel to remove moisture.

Toss potato sticks with 1 tbsp olive oil, 3/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika until evenly coated. Spread in a single layer on a baking sheet lined with parchment.

Bake 20-30 minutes, turning once, until golden and crisp. For crisper fries, broil 1-2 minutes at the end while watching carefully. Remove and keep warm.

Prepare quick-pickled onion: place 1/2 thinly sliced red onion in a small jar. Add 3 tbsp rice vinegar, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/4 cup water and 1/2 tsp salt. Press onions down so submerged. Let sit at room temperature at least 15 minutes (or refrigerate for up to 24 hours).

In a bowl combine 2 cups thinly sliced red cabbage and 1/2 cup shredded carrot. Add 1 tsp olive oil and a pinch of additional salt if desired. Toss to combine. If you prefer the cabbage more pickled, add 1-2 tbsp of the pickling liquid from the onion jar and toss.

Chop 2 cups romaine, dice 1 tomato and slice 1/2 cucumber. Place in a bowl and toss lightly if prepping ahead. Crumble 1/2 cup feta and set aside for assembly.

Warm 2 large tortillas briefly in a dry skillet or microwave 10-15 seconds to make pliable. Lightly brush or spray each with a little olive oil.

Spread about 2-3 tbsp garlic yogurt sauce down the center of each tortilla. Layer chopped romaine (about 1 cup), a portion of sliced shawarma chicken (about 1/2 lb divided between two wraps), a handful of fries (about half the fries per wrap), red cabbage slaw (about 1/4 - 1/2 cup), some pickled onions (a few slices), diced tomato (about 1/2 tomato each) and sliced cucumber.

Sprinkle crumbled feta evenly over each wrap and add chopped parsley if using. Fold the bottom up and roll tightly, tucking sides in to enclose. If desired, sear seam-side down in a hot skillet 1 minute per side to seal and create a light crust.

Slice each wrap in half on the diagonal, serve immediately with remaining garlic yogurt on the side and lemon wedges. Serve extra fries alongside. Optionally garnish with additional feta and parsley.