Shawarma is the new hot dish in Erie; try approximating it in your kitchen and then go get the real stuff.

So, what the heck is Shawarma? It's everywhere these days ― at Shawarma King, 1042 W 26th St,, in food trucks and more restaurants and markets run by Middle Eastern natives. Well, I tell you: It's everywhere because it's delicious.

Basically, Shawarma is heavily seasoned meat, such as chicken or lamb, roasted on a tall vertical spit and shaved off to serve on a pita or other flatbread (I prefer naan), often with a cool yogurt sauce that might remind you of the white stuff on a gyro.

While you might not have a vertical spit, you can replicate the flavor of the chicken, lamb, beef, or pork with a heady spice blend including coriander, cumin, cardamon, cayenne, smoked paprika, salt, pepper and lemon juice. You marinate the meat for a while, three to 24 hours, the longer the better. Then you can grill it, pan-fry it or bake it, cut it into strips and serve with tomato, lettuce and the aforementioned sauce. Abso-Smurfly delicious.

Give it a try at home, experiment with your toppings. You won't regret it. Then go get the real thing and see if you're not as smitten with Shawarma as I am.

Chicken Shawarma

• 2 pounds skinless, boneless chicken thighs

Marinade

• 1 large garlic clove , minced (or 2 small cloves)
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamon
• 1 teaspoon ground cayenne pepper (reduce to 1/2 teaspoon to make it not spicy)
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• Black pepper
• 2 tablespoon lemon juice
• 3 tablespoon olive oil

Yogurt sauce

• 1 cup Greek yoghurt
• 1 clove garlic, crushed
• 1 teaspoon cumin
• Squeeze of lemon juice
• Salt and pepper

To serve

• 4 – 5 flatbread or pita of choice
• Sliced lettuce
• Tomato slices
• Red onion finely sliced
• Hot sauce of choice (optional)

1. Combine the marinade ingredients in a large zip top bag. Add the chicken, seal, the massage from the outside to be sure each piece is coated. Marinate 24 hours (minimum 3 hours).
2. Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required. (It will last for three days in the fridge.)
3. Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a grill with oil and heat to medium high.
4. Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the second side takes less time).
5. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
6. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yogurt Sauce or hummus
7. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and prepared chicken.

adapted from recipetineats.com

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