Shawarma Chicken & Grilled Cabbage

• Pat chicken dry with paper towels; season all over with salt and pepper. • In a medium bowl (large bowl for 4 servings), combine chicken, Shawarma Spice Blend, a drizzle of olive oil, juice from half the lemon, and a pinch of salt and pepper. Stir until chicken is evenly coated; set aside to marinate, at least 10 minutes.k rounds. 

• While chicken marinates, in a small bowl, combine lemon zest, sour cream, mayonnaise, garlic powder, half the dill, 1 tsp olive oil, 1 tsp water, and juice from one lemon wedge (2 tsp olive oil, 2 tsp water, and juice from two lemon wedges for 4 servings); season with salt and pepper. Stir until smooth.

• In a second medium bowl, combine tomato, cucumber, feta, remaining dill, a drizzle of olive oil, juice from one lemon wedge, and a pinch of salt and pepper. Set aside. (If using a grill pan, heat over medium-high heat now.)

• Drizzle cabbage and onion with a large drizzle of olive oil. • Add cabbage, cut sides down, and onion to grill (or grill pan) in a single layer (you may need to work in batches for 4 servings). Cover and grill until veggies are tender and charred, 4-6 minutes per side. (If using a grill pan, you may need to work in batches. Use a baking sheet or large metal bowl to create a lid; be sure to use an oven mitt or tongs to remove the hot lid.) • Transfer veggies to a cutting board. Season with salt and pepper.

• Once veggies are done, transfer marinated chicken to grill (or grill pan); discard any remaining marinade. Grill until chicken is cooked through and lightly charred, 3-5 minutes per side (grills can vary—lower heat if chicken begins to brown too quickly). (For 4 servings, you’ll need to work in batches.) Transfer to a cutting board to rest. • Brush pitas with a drizzle of olive oil; season with salt and pepper. Add pitas to grill (or grill pan); grill until toasted, 30-60 seconds per side. Transfer to a cutting board. TIP: Watch carefully to avoid burning!