chicken shawarma & tahini sauce

chicken shawarma
(makes 6 servings)

3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp  ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper (optional)
salt
8 boneless, skinless chicken thighs
1 large onion
1 large lemon, juiced
1/3 cup extra virgin olive oil

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
2. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
3. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
4. When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
5. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
6. While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
7. To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

tahini sauce
(makes 5 servings, ~12 tbsp)

1-2 garlic cloves
1/2 tsp salt
3/4 cup tahini paste
1/2 cup freshly squeezed lime and/or lemon juice
1/4 cup cold water
1 cup fresh chopped parsley leaves (optional)

Crush the garlic gloves with the salt into a paste (or mince the garlic and season with salt)

Add the crushed garlic, tahini paste and lime/lemon juice to the bowl of a food processor and blend. Add a little bit of water and blend again until desired consistency. 

Stir in fresh parsley and enjoy.