Few things are quite as delicious as long-roasted shawarma-style chicken drizzled with creamy garlic-yogurt sauce.
Serve any leftovers piled over rice or tossed with shredded romaine.
Rub mixture evenly over chicken; set chicken aside.
Photo: Greg DuPree
Stir yogurt, mayonnaise, garlic, and 1 tablespoon vinegar in a small bowl.
Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high.
Transfer to a cutting board.
Shred chicken into bite-size pieces.
Transfer to a serving platter with any accumulated juices.
Add onion and any remaining juices in skillet to platter.
Serve with yogurt mixture, tomato salad, and naan.
