Shawarma-Spiced Chicken Pita with Tahini-Yogurt Sauce Recipe

Name: Shawarma-Spiced Chicken Pita with Tahini-Yogurt Sauce
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon paprika; 1/8 teaspoon cayenne pepper; 1/8 teaspoon ground cinnamon; 4 tablespoons olive oil, divided; 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 1 1/2 pounds boneless, skinless chicken thighs, trimmed; 4 pitas; 1 cup full-fat or low-fat plain yogurt; 1 tablespoon plus 1 teaspoon tahini; 1/4 teaspoon grated garlic; 1/4 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; 1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4'-thick half-moons (about 1 cup); 2 cups shredded romaine lettuce; 3/4 cup small cherry or grape tomatoes, halved (about 5 ounces); 1/3 cup thinly sliced red onion

Ingredients

1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
4 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 pounds boneless, skinless chicken thighs, trimmed
4 pitas
1 cup full-fat or low-fat plain yogurt
1 tablespoon plus 1 teaspoon tahini
1/4 teaspoon grated garlic
1/4 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
1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup)
2 cups shredded romaine lettuce
3/4 cup small cherry or grape tomatoes, halved (about 5 ounces)
1/3 cup thinly sliced red onion

PREP TIME 20m	COOK TIME 22m	TOTAL TIME 42m
YIELD 4 servings

Instructions

Preheat oven to 425°F.
Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 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°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated.
Fold in 2 Tbsp. dill and 2 Tbsp. mint.
Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
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.