Name: Shawarma-Spiced Chicken Pita With Tahini-Yogurt Sauce
Cook time: 20 minutes
Total time: 22 minutes
Yield: 4 servings
Ingredients: ½ teaspoon ground cumin; ¼ teaspoon ground coriander; ¼ teaspoon paprika; ⅛ teaspoon cayenne pepper; ⅛ teaspoon ground cinnamon; 4 tablespoons olive oil, divided; 1½ teaspoons kosher salt, divided; ¾ teaspoon freshly ground black pepper, divided; 1½ pounds boneless, skinless chicken thighs, trimmed; 4 pitas; 1 cup full-fat or low-fat plain yogurt; 1 tablespoon plus 1 teaspoon tahini; ¼ teaspoon grated garlic; ¼ teaspoon finely grated lemon zest; 4 tablespoons fresh lemon juice, divided; 2 tablespoons coarsely chopped dill, plus more for serving; 2 tablespoons coarsely chopped mint, plus more for serving; ½ large English hothouse cucumber, halved lengthwise, cut into ¼"-thick half-moons (about 1 cup); 2 cups shredded romaine lettuce; ¾ cup small cherry or grape tomatoes, halved (about 5 ounces); ⅓ cup thinly sliced red onion

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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone

Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside.

Recipe information

Total Time
22 minutes
Yield
4 servings

Ingredients

½ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon paprika

⅛ teaspoon cayenne pepper

⅛ teaspoon ground cinnamon

4 tablespoons olive oil, divided

1½ teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

1½ pounds boneless, skinless chicken thighs, trimmed

4 pitas

1 cup full-fat or low-fat plain yogurt

1 tablespoon plus 1 teaspoon tahini

¼ teaspoon grated garlic

¼ teaspoon finely grated lemon zest

4 tablespoons fresh lemon juice, divided

2 tablespoons coarsely chopped dill, plus more for serving

2 tablespoons coarsely chopped mint, plus more for serving

½ large English hothouse cucumber, halved lengthwise, cut into ¼"-thick half-moons (about 1 cup)

2 cups shredded romaine lettuce

¾ cup small cherry or grape tomatoes, halved (about 5 ounces)

⅓ cup thinly sliced red onion

Preparation

Step 1
Preheat oven to 425°. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, ¾ tsp. salt, and ¼ tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
Step 2
Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, ½ tsp. salt, and ¼ tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
Step 3
Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, ¼ tsp. salt, and ¼ tsp. pepper in another medium bowl.
Step 4
Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.
Do Ahead: Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

Recipe notes

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