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In this flavorful dish, warm pitas are filled with charred onion and bites of chicken coated with our warming shawarma spice blend, which finds cooling contrast from a layer of creamy tzatziki.
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Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Place the sliced carrots and onion rounds on a sheet pan, keeping them separate. Drizzle each with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place on the sheet pan; drizzle with 1 tablespoon of olive oil. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, roughly chop.
*An instant-read thermometer should register 165°F.
Meanwhile, thinly slice the lettuce. Place in a large bowl; add a drizzle of olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the labneh and harissa paste; season with salt and pepper.
Place the pitas on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
Spread the tzatziki onto the warmed pitas. Top with the sliced lettuce, chopped chicken, peppers, and as much of the roasted onion as you’d like (separating into rings before adding). Serve the finished pitas with the roasted carrots and harissa labneh on the side. Enjoy!
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