Dairy-Free Chicken Shawarma with Tahini Sauce

Instructions

1. 1In a large bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1 teaspoon of paprika, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together until well combined.
2. 2Add the about 680 g of chicken thighs to the bowl with the marinade. Toss the chicken to ensure each piece is fully coated. Let the chicken marinate for at least 15 minutes at room temperature.
3. 3Place a 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the marinated chicken thighs in a single layer. Cook for 6 to 8 minutes per side, until the chicken is fully cooked through and has a slightly browned exterior. The internal temperature should reach 74°C.
4. 4While the chicken is cooking, prepare the tahini sauce. In a small bowl, whisk together the 0.5 cup of tahini, 0.25 cup of water, 1 tablespoon of lemon juice, and 1 clove of minced garlic until the sauce is smooth and creamy. If the sauce is too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired consistency.
5. 5Once the chicken is cooked, transfer it to a cutting board. Slice the chicken thighs into thin strips.
6. 6Warm the 4 pieces of pita bread. You can do this by placing them directly on the stovetop over low heat for about 30 seconds per side, or by wrapping them in foil and warming them in a low oven (around about 95°C/95°C) for a few minutes.
7. 7Assemble the shawarma. Lay out the warm pita bread. Fill each pita with the sliced chicken shawarma, 1 cup of shredded lettuce, slices from the 1 medium tomato, and slices from the 0.5 medium cucumber. Drizzle generously with the prepared tahini sauce.
8. 8Serve the chicken shawarma immediately.

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