Shawarma-Spiced Chicken Pita With Tahini-Yogurt Sauce
fromepicurious.comwww.epicurious.com/recipes/food/views/shawarma-spiced-chicken-pita-with-tahini-yogurt-sauce
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.
Ingredients
Instructions
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.
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.
Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, ¼ tsp. salt, and ¼ 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. Do Ahead: Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.
:max_bytes(150000):strip_icc()/275590-marry-me-chicken-DDMFS-4x3-1689-web-5363b11b1bf5493c923d63d083cc4b52.jpg)
