Chicken Shawarma | America's Test Kitchen

Ingredients

• 1 small head red cabbage (1¼ pounds), cored and sliced very thin (6 cups)
• 1/2 cup fresh parsley leaves
• 6 tablespoons extra-virgin olive oil
• Kosher salt and pepper
• 1 cup whole-milk yogurt
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 lemon
• 3 plum tomatoes, sliced thin
• 1/2 English cucumber, cut into ½-inch dice
• Pita bread, warmed