7 to 8boneless skinless chicken thighsaround 2.5 lbs
2tablespoonolive oil
2tablespoonlemon juice
2teaspoonsalt
¼cupplain yogurt
Shawarma Seasoning
2teaspooncumin powder
2teaspoonturmeric powder
2teaspooncoriander powder
2tsp garlic powderOR 3 garlic cloves minced
2teaspoonpaprika powder
1teaspoonchili powder
½teaspoonground cloves
Tahini Sauce
½cup tahini
1teaspoonpaprika
1teaspoongarlic powderOR a garlic clove minced
2tablespoonlemon juice
¼tsp salt
½cupwater
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Instructions
Preheat the oven to 425F
Mix all the ingredients for the seasoning. In a large bowl toss the chicken thighs with seasoning, salt, olive oil, lemon juice and yogurt. Marinate for 30 minutes.
In a sheet pan, arrange the chicken thighs and bake for 25 minutes. Broil for 4 minutes to char and caramelize the top.
Take the chicken out of the oven, let it rest for 5 minutes and slice.
For the Tahini sauce
Mix tahini, paprika, garlic powder and salt in bowl and whisk to combine.
The sauce will thicken to be more like a paste. Add water bit by bit and whisk until you get a smooth consistency.
Chicken shawarma wrap
Place the sliced chicken on a pita bread and top with your favorite toppings- lettuce, cucumber, tomatoes, pickled onions and/or other vegetables and drizzle with tahini sauce.
Notes
Chicken shawarma can be kept in the refrigerator covered for upto 3 days. You can reheat it in a skillet on the stove or warm it up in the oven. I have microwaved it as well.Tahini sauce will last in the refrigerator for 3 days as well.