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Roasted Shawarma Chicken Pitas
Andre Lewis

Roasted Shawarma Chicken Pitas

Chicken thighs take kindly to the high heat and warm spices that make shawarma so satisfying. The cucumber-tomato mix stays deliberately spare, and a garlicky tahini sauce ties it to the toasted pita. Slice the chicken after resting so its juices don't soak straight through the pocket.
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup tahini
  • 3 tbsp lemon juice
  • 1 tsp minced garlic
  • 4 pita breads warmed
  • 1 cup diced cucumber
  • 1 cup diced tomato

Method
 

  1. Heat the oven to 450°F and place a rimmed sheet pan inside to preheat.
  2. Toss the chicken with olive oil, cumin, paprika, coriander, salt and black pepper and let it stand for 20 minutes.
  3. Arrange the thighs on the hot pan and roast for 18 to 22 minutes, turning once, until browned at the edges and 165°F inside.
  4. Whisk the tahini, lemon juice and garlic with 3 tablespoons water until smooth and spoonable.
  5. Rest the chicken for 5 minutes, slice it thinly and toss the cucumber with tomato.
  6. Cut the warm pitas in half, divide the chicken among all 8 pockets and add 1/2 cup cucumber-tomato mixture and 2 tablespoons tahini sauce across the 2 pita halves in each serving.