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

Image may contain Cutlery Fork Plant Dish Food Meal and Produce

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 notes

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