Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/36eIrEmWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Shortcut Chicken ShawarmaTotal: 40 minActive: 30 minYield: 6 servingsLevel: EasyIngredients3/4 teaspoon pumpkin pie spice2 tablespoons extra-virgin olive oil2 cloves garlic, finely grated1 1/4 pounds boneless, skinless chicken thighs, trimmed of excess fat, sliced 1/8-inch thick across the grainJuice of 1/2 lemon1 teaspoon curry powderKosher salt and freshly ground black pepper3 pieces pocket pita bread, each separated into 2 thin rounds1/2 cup mayonnaise1/2 cup prepared hummus2 whole dill pickles, each cut lengthwise into 6 spears1 plum tomato, diced1 1/2 cups shredded romaine or iceberg lettuceHot sauce (optional)DirectionsToss the chicken with the lemon juice, curry powder, pumpkin pie spice, 1 tablespoon olive oil, 1 grated garlic clove, 1 1/4 teaspoons salt and 1/4 teaspoon black pepper.Heat a large nonstick skillet over medium heat. Warm up the pita rounds on the skillet on one side only, about 10 to 15 seconds. Wrap the stacked pita rounds in aluminum foil to keep warm. Wipe out the pan.Add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high. When the oil is just about to smoke, add the chicken and spread out in a shallow layer in the pan. Turn the heat up as high as it will go. Don't stir the chicken; allow it to develop some nice golden brown color on one side, about 4 minutes. Give the chicken a quick stir and cook for another 2 minutes to develop more color. Transfer to a bowl. Taste for seasoning and add more salt, if necessary.Mix together the mayonnaise, hummus and remaining grated garlic clove in a small bowl.Assemble the wraps: Have 6 sheets of aluminum foil or parchment paper ready. On a pita round, smear about 2 tablespoons of garlic mayonnaise hummus sauce along the middle, then top with a scant 1/2 cup chicken, a pickle spear, diced tomato, shredded lettuce, and hot sauce, if using. Roll the pita tightly around the filling. Wrap with foil to hold the roll together. Repeat with the remaining pitas.Copyright 2016 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkShortcut Chicken Shawarma | Food Networkhttps://youtu.be/bV8oyOWIurg
