Chicken Shawarma with Tomato-Cucumber SaladIngredientsmakes 4 servingsFor the chicken:2 tablespoons

Chicken Shawarma with Tomato-Cucumber SaladIngredientsmakes 4 servingsFor the chicken:2 tablespoons plain whole milk yogurt2 tablespoons olive oilJuice of ½ lemon4 cloves garlic, crushed1 teaspoon kosher salt½ teaspoon ground allspice½ teaspoon ground coriander½ teaspoon freshly ground black pepper½ teaspoon ground white pepper1 ½ pounds boneless, skinless chicken thighsFor the sauce:1 cup whole milk plain yogurt¼ cup freshly-squeezed lemon juice2 tablespoons tahini2 cloves garlic, mincedKosher Salt and Freshly Ground Black PepperFor the salad:2 Persian cucumbers, thinly sliced½ red onion, thinly sliced4 ounces grape or sweet 100 tomatoes, halved (about ¾ cup)Juice of ½ lemon2 tablespoons finely chopped fresh Italian parsley1 tablespoon olive oilKosher Salt and Freshly Ground Black Pepper4 to 8 pita, for servingInstructionsFor the chicken:Mix everything except the chicken together in a large, nonreactive dish until well combined. Add the chicken and turn to coat in the mixture. Set aside to marinate at room temperature for 20 minutes; meanwhile, prepare the sauce and salad.For the sauce:Combine everything in a small bowl and mix to combine. Taste and season with salt and pepper, as desired.For the salad:Combine cucumbers, onions, tomatoes, lemon, and olive oil in a bowl, add a pinch of salt and toss to combine. Set aside until ready to use, at least 15 minutes in the refrigerator.To cook the chicken:Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the marinade and let any excess marinade drip off.Place the chicken on the grill and cook uncovered, turning rarely, until it’s charred and the juices are running clear, about 10 minutes total. Remove from heat and let rest a few minutes. Meanwhile, heat the pita bread by lightly toasting on the grill.To serve, thinly slice the chicken across the grain. Spread a spoonful of yogurt-tahini sauce on the pita, add a bit of the thinly sliced chicken, top with the tomato-onion salad, and serve.TIPS:- If you don’t have the spices, you could also use a big pinch of curry powder instead. Of course, it won’t be very traditional but it will be tasty.- Chicken can be marinated up to 12 hours ahead –- cover and refrigerate until ready to use. -- source link

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