Name: Chicken Shawarma with Yogurt-Tahini Sauce
Prep time: 15 min
Cook time: 8 h 10 min
Total time: 8 h 25 min
Yield: 4 to 6 servings
Ingredients: ¼ cup/60 milliliters fresh lemon juice; ¼ cup/60 milliliters extra-virgin olive oil; 4 garlic cloves, minced or pushed through a press; 1½ teaspoon kosher salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; ½ teaspoon turmeric; ½ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 2 pounds/910 grams boneless, skinless chicken thighs; ¾ cup/210 grams whole milk Greek yogurt; 2 tablespoons tahini; 2 tablespoons fresh lemon juice; 1 garlic clove, minced or pushed through a press; ½ teaspoon ground cumin; ¼ teaspoon kosher salt; Pinch of freshly ground black pepper; Pita bread or soft flatbreads; Butter lettuce leaves; Sliced vine-ripened tomatoes; Sliced red onion; Fresh mint leaves

Ingredients

Marinade

Sauce

Special Equipment

instant-read thermometer

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Instructions

In a large bowl whisk all the marinade ingredients. Add the chicken to the bowl and turn to coat evenly. Cover and refrigerate for 2 to 8 hours, turning the chicken occasionally in the marinade. Remove from the refrigerator 30 minutes before grilling.
In a small bowl whisk the sauce ingredients until smooth. Refrigerate until use.
Prepare the grill for direct cooking over medium heat (350° to 400°F) .
Prepare the grill for cooking over medium heat (400°F) .
Remove the chicken from the marinade, letting any excess marinade fall back in the bowl. Grill the chicken thighs over direct medium heat until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F , 8 to 10 minutes. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Thinly slice the chicken thighs cross-wise.
Remove the chicken from the marinade, letting any excess marinade fall back in the bowl. Grill the chicken thighs over medium heat until the thickest part of the chicken registers 165°F , 8 to 10 minutes. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Thinly slice the chicken thighs cross-wise.
Arrange the chicken on a serving platter with the yogurt sauce, bread, lettuce, tomatoes, onion, and mint. Serve with flatbread or stuffed into pita pockets. To make a wrap, spread some of the sauce on the bread and layer the lettuce, chicken, tomato, onion, and mint on the bread. Roll up to eat.