Shawarma-Spiced Chicken Pita with Tahini-Yogurt Sauce

Traditional shawarma calls for roasting meat on a large vertical spit.

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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

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Directions

1. 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.

2. 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.

3. 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.

4. 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.

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The Original Recipe Can Be Seen Here

bon appetit