Chicken Shawarma

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 5 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1.5 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1.5 teaspoons kosher salt
• 1/2 cup plain yogurt
• 1 tablespoon tahini
• 1 clove garlic, minced (for the sauce)
• 4 pita breads, warmed
• 2 cups shredded lettuce and sliced tomato, for serving

Nutrition (estimated per serving)

Method

1. In a large bowl, whisk together the olive oil, lemon juice, 5 cloves minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, and salt to form a thick, fragrant marinade.
2. Add the chicken thighs and turn them to coat completely, massaging the marinade into the meat with your hands or a spoon.
3. Cover and refrigerate for at least 1 hour, though overnight (up to 24 hours) develops significantly deeper flavor since the spices have more time to penetrate the meat.
4. When ready to cook, preheat your oven to 425 F and line a large rimmed baking sheet with foil for easier cleanup.
5. Arrange the marinated chicken thighs in a single layer on the baking sheet, spacing them so they aren't touching; overcrowding traps steam and prevents the caramelized, slightly charred edges that make shawarma taste right.
6. Roast for 20 minutes, then flip each piece with tongs and continue roasting for another 8 to 10 minutes, until the edges are deeply browned and an instant-read thermometer inserted into the thickest thigh reads at least 175 F (dark meat thighs taste best cooked a bit past the 165 F minimum, becoming more tender rather than drier).
7. For extra char, switch the oven to broil for the final 2 to 3 minutes, watching closely the entire time since broilers can go from browned to burnt in under a minute.
8. While the chicken roasts, make the sauce: whisk together the yogurt, tahini, the remaining minced garlic clove, a squeeze of lemon juice, and a pinch of salt in a small bowl until smooth. Thin with a teaspoon of water if it's too thick to drizzle.
9. Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes; this keeps the juices in the meat when you slice it.
10. Transfer the chicken to a cutting board and slice it into thin strips against the grain, which shortens the muscle fibers and keeps each bite tender.
11. Warm the pita breads in a dry skillet for about 20 seconds per side or wrapped in a damp paper towel in the microwave for 30 seconds.
12. Fill each pita with shredded lettuce, sliced tomato, and a generous pile of the sliced chicken, then drizzle with the garlic yogurt sauce before serving.

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