Dairy-Free Chicken Shawarma with Tahini Sauce

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 cup Tahini
• 0.25 cup Water
• 1 tbsp Lemon Juice (for Tahini)
• 1 clove Garlic (for Tahini)
• 4 pieces Pita Bread
• 1 cup Chopped Tomatoes
• 1 cup Cucumber
• 0.5 cup Red Onion
• 0.25 cup Parsley

Instructions

1. 1In a bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
2. 2Add the 1.5 lbs of chicken thighs to the bowl with the marinade and turn them to make sure they are completely covered. Let the chicken marinate for at least 15 minutes at room temperature, or cover the bowl and refrigerate for up to overnight.
3. 3While the chicken is marinating, 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 mixture is smooth. If the sauce is too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired drizzling consistency.
4. 4Heat a 12-inch skillet over medium-high heat (about 400°F or 200°C). Add the marinated chicken thighs to the hot skillet in a single layer. Cook for 6 to 8 minutes on each side, until the chicken is fully cooked through and has a browned exterior. The internal temperature should reach 165°F (74°C).
5. 5Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. After resting, slice the chicken thighs thinly.
6. 6Warm the 4 pieces of pita bread. You can do this by placing them directly on a low gas burner for a few seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. 7Assemble the shawarma by filling each warmed pita bread with the sliced chicken. Top with the 1 cup of chopped tomatoes, 1 cup of cucumber, 0.5 cup of red onion, and 0.25 cup of parsley. Finish with a generous drizzle of the prepared tahini sauce.
8. 8Serve the chicken shawarma immediately.

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