Chicken Shawarma Hotdish

Ingredients

• 1 tablespoon spicy paprika
• 2 tablespoons ground cumin
• 2 tablespoons ground turmeric
• 2 1/2 pounds skinless, boneless chicken thighs or breasts
• Kosher salt
• 6 tablespoons canola oil
• 3 pounds sweet onions, cut into thick slices
• 2 16-ounce cans chickpeas, drained and rinsed
• 1 18-ounce jar Middle Eastern–style pickled cucumbers in brine, sliced 1/4 inch thick
• 1 1/4 cups tahini (about 12 ounces)
• Chopped fresh parsley, for topping
• 4 pitas
• 3 tablespoons extra-virgin olive oil
• Arab Chopped Salad, for topping (recipe follows)
• 1 pint cherry tomatoes, halved
• 8 Persian cucumbers, chopped
• 1 bell pepper, cut into 1/2-inch cubes
• 1 small red onion, finely chopped
• 5 sprigs parsley, leaves finely chopped
• 1 sprig mint, leaves finely chopped
• Grated zest and juice of 4 large lemons
• 1/2 cup white wine vinegar
• 1/2 cup za’atar
• 1 preserved lemon
• 1 cup extra-virgin olive oil
• Kosher salt
• 2 cups crumbled Bulgarian feta cheese

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