They say friends are like wedgies. They know your inner self. They’re intimately close. And it feels great when you pick out a good one. I’m so grateful for two good ones – Meggie McFarland and Ashley St. John – who are the best kinds of friends in addition to being the best kind of people. Remember to appreciate those special people in your life!

This shawarma –  a Middle Eastern pita sandwich with chicken that cooks all day on a swirling spit – was inspired by Sabrina Ghayour’s gorgeous cookbook Feasts, a terribly thoughtful gift those two loves mentioned above. 

Chicken Shawarma
Serves 4

1 1/4 pounds boneless, skinless chicken thighs
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cayenne pepper
4 large garlic cloves, crushed
Zest of one lemon
Juice of 1/2 lemon
Olive oil
Salt and fresh ground black pepper

4-6 pitas
4-6 spoonfuls of Greek yogurt
1/4 hothouse cucumber (or 1-2 Persian cucumbers), thinly sliced
1 red onion, thinly sliced
1 roasted red pepper, sliced
2-3 peperoncini, thinly sliced
1/2 bunch cilantro, roughly chopped

Mix spices, garlic, lemon zest, lemon juice, yogurt and a good season of salt and pepper in a bowl. Add enough olive oil to thin it out, a few glugs, and stir to combine. Add chicken thighs to the bowl and, using hands, work marinade into the chicken, coating evenly. Cover with plastic wrap and let thighs marinate overnight, or for at least 30 minutes.

Drizzle olive oil into a large frying pan over medium heat. When the oil is hot – you’ll see a little shimmer – add the chicken. Reduce heat if yogurt begins to crisp up before the thighs are finished cooking. Fry until the things have a nice golden color and are cooked through, 10-12 minutes on each side. When done, remove from pan and cut the thighs crosswise very thinly.

To prepare shawarma, lay pita on a flat surface and coat with a spoonful of yogurt. Arrange cucumber slices down the middle. Lay the chicken on top, followed by red onion, roasted pepper slices, peperoncini and cilantro. Fold the bottom of the pita up a touch and then fold in each side to create a pocket that will hold on to all those yummy juices. Wrap with wax paper or foil to keep them from seeping out!