Chicken Shawarma

1 . Stage

Marinate the chicken: In a large bowl, whisk together the lemon juice, garlic, salt, olive oil, garlic powder, paprika, cumin, coriander, cardamom, cinnamon, allspice, and black pepper. Nestle the chicken thighs in the marinade and use your hands (or tongs) to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour, up to overnight.

2 . Stage

Make the tahini sauce: Meanwhile, prep the tahini sauce: In a small bowl, whisk together the tahini paste, garlic, salt, cumin, and 1/4 cup of lukewarm water. As you begin whisking, you may notice the mixture begin to seize up, but don’t worry it will smooth out over time. Next, add 3 tablespoons of lemon juice, and whisk until smooth. At this point, you can taste and adjust the mixture as needed. If it's too thick but tart enough, add a bit more water. If it could use more acidity, add more lemon juice. Once satisfied, cover with plastic wrap and place the tahini sauce in the fridge.  Remove tahini sauce from the fridge and bring to room temperature before serving.

3 . Stage

Arrange oven racks, preheat oven, and prepare baking sheet: Set a rack in the bottom third of the oven and preheat to 425°F. Line a large 18 x 12-inch baking sheet (or two 9 x 13-inch baking sheets) with aluminum foil. Using your hands, evenly spread the neutral oil all over the foil.

4 . Stage

Roast the chicken: Transfer chicken from marinade to baking sheet using tongs, drizzling any leftover marinade on top. Bake for 25 minutes or until a thermometer inserted into the thickest part of the chicken registers 175°F (the higher temperature yields more tender chicken). Rotate the pan 180° halfway through cooking to ensure even roasting. Remove chicken from the oven and set aside to rest for 5 minutes.

5 . Stage

Warm the pita: Lower the temperature of your oven to 350°F. Wrap the stack of pita bread in aluminum foil to form a sealed packet and place in the oven for 5 to 10 minutes until warmed through. Keep the warmed bread wrapped in foil or a dishcloth before serving.

6 . Stage

Slice the chicken: While still warm, slice the chicken into thin strips, and transfer to a platter, drizzling some of the pan juices on top.

7 . Stage

Serve: Serve chicken alongside lettuce, tomato, lemon wedges, tahini sauce, and warm pita. Did you love this recipe? Give us some stars below!