Chicken Shawarma over Hummus

2 pounds skinless boneless chicken breasts (or thighs if you prefer)

1-2 cups prepared hummus

Marinade:

1/2 c. olive oil
3 cloves garlic, minced
3 T. lemon juice
3 T. cider vinegar
2 t. cumin, ground
2 t. smoked paprika
1 t. allspice
1/2 t. turmreic
1/4 t. cinnamon
1/4 t. red pepper flakes
1/2 t. coriander
1/2 t. cardamom
1/2 t. black pepper
1 t. salt


Mix all ingredients for marinade. Dip each chicken piece in marinade and place in a bag or covered bowl overnight or for at least 6 hours. (Can be frozen in marinade, then thaw and grill)  
Grill till cooked through.

Relish:  dice tomatoes and onions in about 1/4" dice, enough for a couple of cups. Add chopped parsley, a splash of balsamic vinegar, 2-3 T.olive oil, and salt to taste.

Creamy sauce:  Shred one fresh cucumber.  Mix with 1/2 c. greek yogurt, 1/2 c. sour cream, and salt to taste.

To serve spoon a dollop of hummus onto a plate.  Top with grilled shawarma, a spoonful o fhte tomato relish, and finish with the cream sauce.

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