Chicken Shawarma

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1/2 cup plain yogurt
• 3 tbsp lemon juice, divided
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tsp fine salt, divided
• 1/4 cup tahini
• 3 tbsp water
• 4 pita breads

Step-by-step instructions

1. Mix chicken with yogurt, 2 tablespoons lemon juice, oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, and 3/4 teaspoon salt. Cover and refrigerate 1 hour.
2. Heat oven to 425°F (220°C). Spread thighs flat on a foil-lined rimmed sheet, leaving excess marinade behind. Discard unused marinade.
3. Roast 25 to 30 minutes, until browned and the thickest areas reach 165°F (74°C). Rest 5 minutes, then slice thinly.
4. Meanwhile, whisk tahini with remaining lemon juice, water, and salt until smooth. Add water slowly because tahini thickens before loosening.
5. Warm pita in a dry skillet. Fill with sliced chicken and drizzle with tahini sauce.

Ingredient substitutions

• Use plain Greek yogurt, thinning the marinade with 1 tablespoon water.

Storage & reheating

Refrigerate chicken within 2 hours for 3 days. Reheat to 165°F (74°C); refrigerate sauce separately.

What to serve with it

Serve with chopped cucumber, tomatoes, and pickled turnips.