Tahini Chicken Shawarma

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes, drained of excess moisture and patted dry
• 1/2 cup tahini paste
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 pita breads
• 4 lettuce leaves, chopped
• 1 cucumber, peeled and thinly sliced
• 1 tomato, diced
• 1/4 cup chopped fresh parsley
• Tzatziki sauce (store-bought or homemade)
• Sumac, for garnish

Method

1. 1In a large bowl, whisk together tahini paste, lemon juice, garlic, olive oil, cumin, smoked paprika, coriander, salt, and black pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. 2Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and thread onto skewers, if using. Cook for 5-6 minutes per side, or until cooked through.
3. 3Warm the pita breads by wrapping them in foil and heating them in the oven at 400°F (200°C) for 5-7 minutes, or until pliable and lightly toasted.
4. 4Grill the pitas for a minute or two, or until lightly charred and fragrant.
5. 5Spoon a few slices of grilled chicken onto each warmed pita, top with chopped lettuce, cucumber, tomato, and a sprinkle of parsley. Drizzle with tzatziki sauce and garnish with a sprinkle of sumac.
6. 6Fold the top of each pita over the filling to create a neat package and serve immediately.
7. 7To assemble individual shawarma wraps, stack a few slices of chicken, some lettuce, and a dollop of tzatziki sauce inside each warmed pita. Drizzle with a bit of olive oil and sprinkle with sumac before serving.
8. 8Serve the chicken shawarma hot, garnished with a sprinkle of sumac and a side of additional tzatziki sauce for dipping.

Nutrition per serving