Dairy-Free & Egg-Free Israeli Chicken Shawarma Pita Pockets

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a bowl, combine the about 680 g of chicken thighs with the 2 tbsp of shawarma spice blend and the 2 tbsp of olive oil. Mix everything together until the chicken is evenly coated.
3. 3Spread the coated chicken thighs in a single layer on a baking sheet. Bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
4. 4While the chicken is baking, prepare the tahini sauce. In a small bowl, whisk together the 1/2 cup of tahini, 2 tbsp of lemon juice, 2 cloves of minced garlic, 2-4 tbsp of water, and 1/4 tsp of salt until the sauce is smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
5. 5Once the chicken is cooked, carefully remove it from the oven. Let the chicken rest on the baking sheet for 5 minutes before slicing it thinly.
6. 6Warm the 4 large pita breads until they are soft and pliable. You can do this in the oven for the last few minutes of the chicken's cooking time, or by warming them briefly in a dry skillet.
7. 7Assemble the pita pockets. Carefully open each warm pita bread and fill it with the sliced chicken shawarma. Drizzle generously with the prepared tahini sauce, and top with the 1/2 cup of chopped cucumber, 1/2 cup of diced tomatoes, and 1/4 cup of red onion.
8. 8Serve the chicken shawarma pita pockets immediately.

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