Chicken Shawarma

An limitless variety of chicken shawarma, a Middle Eastern speciality, is served all over the world. This dish includes pita, handmade tahini sauce, marinated chicken that has been roasted, and a variety of garnishes.

Ingredients :

For the chicken marinade

• 3 tablespoons lemon juice

• 1 tablespoon garlic, grated

• 2 teaspoons sea salt

• 3 tablespoons olive oil

• 1/4 teaspoon garlic powder

• 1/2 teaspoon sweet smoked paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon ground cinnamon

• 1 teaspoon ground allspice

• 1 teaspoon ground black pepper

• 2 1/2 pounds boneless skinless chicken thighs

• 1 tablespoon neutral oil, such as canola

For the tahini sauce

• 3/4 cup tahini paste

• 1 medium clove garlic, grated

• 3/4 teaspoon sea salt

• 3/4 teaspoon ground cumin

• 1/4 cup water

• 2 lemons, juiced

To serve

• Pita bread

• Lettuce, chopped

• Tomatoes, chopped

• Lemon wedges

STEPS :

     1. Marinate the chicken :

Pour the lemon juice, garlic, salt, olive oil, garlic powder, paprika, cumin, coriander, cardamom, cinnamon, allspice, and black pepper into a large bowl and whisk to combine. Place the chicken thighs in the marinade, making careful to coat each piece completely with your hands (or tongs). For at least an hour and up to overnight, wrap the bowl in plastic wrap and put it in the refrigerator.

     2. Make the tahini sauce :

Prepare the tahini sauce in the interim: Mix the tahini paste, garlic, salt, cumin, and 1/4 cup of heated water in a small bowl. Don't worry if you see the mixture start to seize up as you start whisking; it will eventually smooth out.

3 tablespoons of lemon juice are then added; mix until combined. You can now taste the mixture and make any necessary adjustments. Add a little more water if it is too thick but still tart enough. Add extra lemon juice if it needs more acidity. When finished, wrap the tahini sauce in plastic and store it in the refrigerator.

Tahini sauce should be taken out of the refrigerator and brought to room temperature before using.

     3. Arrange oven racks, preheat oven, and prepare baking sheet :

The oven should be preheated to 425°F with a rack in the bottom third. Aluminum foil should be used to line a sizable 18 x 12-inch baking sheet (or two 9 x 13-inch baking sheets). The neutral oil should be evenly distributed over the foil using your hands.

     4. Roast the chicken :

Using tongs, transfer the chicken from the marinade to the baking sheet, pouring any remaining marinade on top. A thermometer put into the thickest portion of the chicken should read 175°F after 25 minutes of baking (the higher temperature yields more tender chicken). To guarantee an equal roast, turn the pan 180 degrees halfway through cooking. Chicken should be taken out of the oven and left to rest for five minutes.

     5. Warm the pita :

Set your oven's temperature to 350°F.

Pita bread should be cooked through in the oven for 5 to 10 minutes after being wrapped in aluminum foil to create a sealed packet. Before serving, keep the warmed bread covered in foil or a dishtowel.

     6. Slice the chicken :

Slice the chicken into thin strips while it is still warm, then transfer it to a dish with some of the pan juices drizzled on top.

     7. Serve : 

Serve the chicken with warm pita, lettuce, tomatoes, lemon wedges, and tahini sauce.

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