Halal Chicken Shawarma

local_grocery_store Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 pita bread, warmed
• 2 tomatoes, diced
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup tahini
• 2 tbsp water
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp salt

restaurant_menu Method

1. 1.In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, cumin, paprika, turmeric, cayenne pepper, salt, and black pepper.
2. 2.Add the sliced chicken to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. 3.Preheat a grill or grill pan to medium-high heat. Thread the chicken onto skewers and grill for 6-8 minutes per side, or until cooked through.
4. 4.In a small bowl, whisk together the tahini, water, lemon juice, garlic, and salt to make the tahini sauce.
5. 5.To serve, divide the warm pita bread among four plates. Top with the grilled chicken, diced tomatoes, diced cucumber, and sliced red onion. Drizzle with the tahini sauce and serve immediately.

lightbulb_outline Tips

• chevron_rightIf using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• chevron_rightFor a spicier shawarma, increase the amount of cayenne pepper to 1/2 tsp.