Skip to main content

Shawarma Spiced Chicken Pita wtih Tahini Yogurt Sauce

This was easy and quick to put together for dinner.  I used an Indian Pantha bread from Trader Joes in place of pita.  Next time would add a touch more cayenne and I headed the comments about salt and cut back a touch.


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

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.

Step 2

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.

Step 3

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.

Step 4

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


Step 5

Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.

Comments

Post a Comment

Popular posts from this blog

Saffron Spiced Butter Paparadelle

 This is Heidi Swanson's recipe that I have been making for years!  You can use any vegetable, I've done it in the winter with shaved brussel sprouts, in the spring with snap peas, and love the asparagus as it's written.  Comes together easy and it special enough for a casual dinner with friends! Ingredients 1/4 teaspoon saffron threads pinch of salt 1 stick / 4 oz / 100 g butter 2 tablespoons extra virgin olive oil 6 medium shallots, chopped 1/2 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon scant 1/2 teaspoon cayenne pepper 1/4 teaspoon red chile flakes 1/4 teaspoon ground turmeric 1/4 teaspoon+ fine grain sea salt black pepper 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds splash of cream 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped 2 tablespoons roughly chopped mint 2 tablespoons roughly chopped parsley Place a large pot of water ...
Post a Comment
Read more

Bourbon Pumpkin Cheesecake from Smitten Kitchen

 I made this for Thanksgiving this year and we loved it!! I couldn't find gingersnaps at the local store and will definitely try that next year.   FOR CRUST 3/4 cup graham cracker (from five 4 3/4- by 2 1/4-inch crackers) or gingersnap crumbs 1/2 cup (50 grams) pecans, finely chopped 1/4 cup (45 grams) packed light brown sugar 1/4 cup (50 grams) granulated sugar 4 tablespoons (55 grams) unsalted butter, melted and cooled Two pinches of salt FOR FILLING 1 15-ounce can solid-pack pumpkin (about 1 1/2 cups) 3 large eggs 1/2 cup (95 grams) packed light brown sugar 2 tablespoons (30 ml) heavy cream 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon liqueur or bourbon (optional) 1/2 cup (100 grams) granulated sugar 1 tablespoon cornstarch 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon fine sea or table salt 3 (8-ounce) packages cream cheese, at room temperature FOR TOPPING 2 cups sour cream 2 tablespoons granulated...
Post a Comment
Read more

One Skillet Chicken Thighs with Curried Cabbage and Chickpeas

 We adore this dish!  So comforting and rich and super easy!  Came together in 20 minutes. INGREDIENTS 1/2  medium head green cabbage 2  medium leeks 2  large cloves  garlic 1  (about 15-ounce) can  garbanzo beans 4  large bone-in, skin-on chicken thighs (about 2 1/2 pounds total) 2  teaspoons  kosher salt, divided 1/2  teaspoon  freshly ground black pepper 1  tablespoon  olive oil 1  cup  canned full-fat or lite coconut milk 1  tablespoon  curry powder 1/4  teaspoon  red pepper flakes Coarsely chopped fresh cilantro, for serving (optional) Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, core and thinly slice 1/2 medium green cabbage (about 4 packed cups). Halve 2 medium leeks lengthwise, rinse, and thinly slice crosswise. Thinly slice 2 large garlic cloves. Drain and rinse 1 can garbanzo beans. Pat dry and season 4 bone-in chicken thighs with 3/4...
Post a Comment
Read more