Chicken Shawarma in Pita

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Step 1

1 Make the chicken: In a large bowl, combine the chicken thighs, 3 tablespoons of the olive oil, the garlic, and the shawarma spice blend. Place in the fridge and marinate for at least 2 hours and up to overnight. Let the chicken come to room temperature for 1 hour before cooking. Remove the chicken from the bowl, discarding the marinade, and season well with salt and pepper.

Step 2

2 Preheat a grill until hot. (Or to pan-sear, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat.) Grill (or pan-sear) the chicken until cooked through and just crisp or lightly charred, about 5 minutes per side. Slice each thigh into strips.

Step 3

3 There is a proper method to stuffing a pita, and here it is: Lay the pita on its side so that when you layer the ingredients they are getting spread evenly-ensuring you get a taste of everything in each bite. Schmear one side of the inside of the pita with tahini, followed by zhug, a little amba, some of the salad, then the sliced chicken. Place pickled red onion on top, plus a little more salad to fill in any empty space in the pita. Finish with more tahini, zhug, amba, and some parsley.