Egyptian Chicken Shawarma (Dairy-Free)

Ingredients

• about 680 g Chicken Thighs
• 3 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 1 tbsp Cumin
• 1 tbsp Coriander
• 1 tsp Paprika
• 1/2 tsp Turmeric
• 1/4 tsp Cayenne Pepper
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 pieces Pita Bread
• 4 tbsp Tahini
• 2 tbsp Water
• 1 tbsp Lemon Juice (for sauce)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cayenne pepper (if using), salt, and pepper.
2. 2Cut the chicken thighs into thin strips and add them to the marinade. Toss to coat well and let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
3. 3Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
4. 4While the chicken is cooking, prepare the tahini sauce by mixing tahini, water, and lemon juice in a small bowl.
5. 5Warm the pita bread. Fill each pita with chicken shawarma and drizzle with tahini sauce. Serve immediately.

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