Dairy-Free Chicken Shawarma with Tahini Sauce

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. Add the about 680 g of chicken thighs to the bowl and turn them to coat evenly with the marinade. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or place it in the refrigerator for up to overnight.
2. 2Place a 30.48 cm skillet over medium-high heat. Once the skillet is hot, add the marinated chicken thighs in a single layer. Cook for 6 to 8 minutes per side, until the chicken is cooked through and has a slightly charred appearance. The internal temperature should reach 74°C.
3. 3While 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 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.
4. 4Once the chicken is cooked, transfer it to a cutting board and let it rest for 5 minutes. After resting, slice the chicken thighs into thin strips.
5. 5Warm 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 warming them in a dry skillet over low heat for about 1 minute per side.
6. 6Prepare your vegetables: slice the 1 medium tomato, 1 medium cucumber, and the 0.25 small red onion into thin pieces.
7. 7Assemble the shawarma by opening each piece of warm pita bread and filling it with the sliced chicken, sliced tomatoes, sliced cucumbers, and sliced red onion. Drizzle generously with the prepared tahini sauce.
8. 8Serve the chicken shawarma immediately.

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