Dairy-Free Egyptian Chicken Shawarma with Tahini Dressing

Instructions

1. 1In a large bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1.5 teaspoons of cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Whisk these ingredients together until well combined to create the marinade.
2. 2Add the about 680 g of chicken thighs to the prepared marinade in the bowl. Toss the chicken thoroughly to ensure each piece is coated. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 30 minutes, or up to overnight, to allow the flavors to meld.
3. 3Preheat your oven to about 205°C (200°C). Arrange the marinated 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 when measured with a meat thermometer at the thickest part.
4. 4While the chicken is baking, prepare the tahini dressing. In a small bowl, combine 1/4 cup of tahini, 2 tablespoons of water, 1 tablespoon of lemon juice, 1 clove of minced garlic, and 1/4 teaspoon of salt. Whisk vigorously until the dressing is smooth and creamy.
5. 5Once the chicken is cooked, carefully remove the baking sheet from the oven and let the chicken rest for 5 minutes. Resting allows the juices to redistribute, keeping the chicken tender. While the chicken rests, slice the 1/2 cucumber, 1 medium tomato, and 1/4 medium red onion into thin rounds.
6. 6Warm the 4 pieces of pita bread. You can do this by placing them directly on a clean oven rack for 2-3 minutes while the oven is still warm, or in a dry skillet over medium heat for 30 seconds per side until pliable. After resting, slice the about 680 g of chicken thighs into thin strips. To assemble, fill each warm pita with a portion of the sliced chicken, a few slices of cucumber, tomato, and red onion, then drizzle generously with the prepared tahini dressing. Serve immediately.

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