Chicken Shawarma

Ingredients

• Chicken thighs (1.5 pounds, boneless and skinless)
• Olive oil (1/4 cup)
• Lemon juice (2 tablespoons)
• Garlic (4 cloves, minced)
• Ground cumin (1 tablespoon)
• Ground paprika (1 tablespoon)
• Ground coriander (1 tablespoon)
• Ground turmeric (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Pita bread (4 pieces)
• Fresh parsley (1/2 cup, chopped)
• Red onion (1, thinly sliced)
• Cucumbers (1, diced)
• Tomatoes (2, diced)
• Tahini sauce (1/2 cup)

Instructions

1. In a bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, salt, and pepper to create a flavorful marinade.
2. Add the chicken thighs to the marinade and toss to ensure they are fully coated. For maximum flavor, let the chicken marinate for at least 1 hour, or overnight in the refrigerator.
3. Preheat the grill or a skillet over medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
4. Cook the marinated chicken thighs for about 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is slightly charred.
5. Remove the chicken from the heat and let it rest for a few minutes. Then, slice it into thin strips.
6. Warm the pita bread in a toaster or on the grill for a few seconds until soft and pliable.
7. Spread a generous amount of tahini sauce on each warm pita bread.
8. Top the pita with sliced chicken, diced tomatoes, cucumbers, red onion, and a sprinkle of fresh parsley.
9. Fold the pita bread in half and serve immediately, enjoying the burst of flavors in each bite.