Shawarma-Spiced Chicken Pita With Tahini-Yogurt Sauce

Name: Shawarma-Spiced Chicken Pita With Tahini-Yogurt Sauce
Cuisine: Middle Eastern
Ingredients: ½ teaspoon ground cumin; ¼ teaspoon ground coriander; ¼ teaspoon paprika; ⅛ teaspoon cayenne pepper; ⅛ teaspoon ground cinnamon; 4 tablespoons olive oil, divided; 1½ teaspoons kosher salt, divided; ¾ teaspoon freshly ground black pepper, divided; 1½ pounds boneless, skinless chicken thighs, trimmed; 4 pitas; 1 cup full-fat or low-fat plain yogurt; 1 tablespoon plus 1 teaspoon tahini; ¼ teaspoon grated garlic; ¼ teaspoon finely grated lemon zest; 4 tablespoons fresh lemon juice, divided; 2 tablespoons coarsely chopped dill, plus more for serving; 2 tablespoons coarsely chopped mint, plus more for serving; ½ large English hothouse cucumber, halved lengthwise, cut into ¼"-thick half-moons (about 1 cup); 2 cups shredded romaine lettuce; ¾ cup small cherry or grape tomatoes, halved (about 5 ounces); ⅓ cup thinly sliced red onion

Instructions

Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside.

Updated at: Tue, 26 Nov 2024 11:50:08 GMT