I've made this a few times and absolutely love it. It's quick and pretty easy and you can prep all of it ahead of time if you need to. Milk Street recipes always pack in the full heat content of the original culture so I've learned to modify to our family's taste which tends toward medium heat, not super hot. I prepare this as written except I use half hot paprika and half sweet and that adds plenty of flavor for us. Since it's winter here, I've used fresh parsley from the store for the yogurt sauce but want to make it with mint when it starts growing again. Great with pita but last night we had it over brown rice and a nice chopped tomato/cucumber/red onion/parley salad on the side. I really recommend trying this since my daughter said it's almost as good as the Halal truck shawarma she bought frequently in college --- high praise!

A family favorite

I made this for visiting guests as an alternative to the usual cookout fair. So as not to have to heat up the kitchen, I cooked the chicken on the grill and served with a salad and pita bread. Some people turned these into pita sandwiches while others just ate the bread on the side with hummus. My daughter said this was one of the best meals I have ever made.

This easy week-night chicken dinner is so flavorful and fun to eat. Don't skip the yogurt sauce. The onions broiled with the chicken and marinade are delicious, but tend to burn a bit. Maybe tucking them under the chicken when it's turned half way through broiling might help.

I make this just about once a week (usually without the mint, because it's not on-hand). Most ingredients are pantry staples, so it's become a favorite go-to the whole family loves. I could make it more often and nobody would object. Made it last night with lime since we had no lemon, worked out fine. We especially love the charred onions.