Shawarma-Spiced Chicken Pita with Tahini-Yogurt Sauce

• Meat

  • 1 1/2 lbs Chicken thighs, boneless skinless

• Produce

  • 3/4 cup Cherry or grape tomatoes, small
  • 1/4 tsp Coriander, ground
  • 2 tbsp Dill
  • 1/2 English hothouse cucumber, large
  • 1/4 tsp Garlic
  • 1/4 tsp Lemon, zest
  • 2 tbsp Mint
  • 1/3 cup Red onion
  • 2 cups Romaine lettuce

• Condiments

  • 4 tbsp Lemon juice, fresh
  • 1 1/3 tbsp Tahini

• Baking & Spices

  • 3/4 tsp Black pepper, freshly ground
  • 1/8 tsp Cayenne pepper
  • 1/8 tsp Cinnamon, ground
  • 1 1/2 tsp Kosher salt
  • 1/4 tsp Paprika

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Pitas

• Dairy

  • 1 cup Yogurt, full-fat or low-fat plain

Found on epicurious.com

Description

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

Directions

• Preparation 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. 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. 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. 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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