Chicken and Pita Shawarma with Garlic Tahini Sauce
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Marinade for chicken | |
1 lb. | boneless chicken breasts |
1/4 teaspoon | ground cinnamon |
1/4 teaspoon | ground cloves |
1/4 teaspoon | ground nutmeg |
1/4 teaspoon | allspice |
1/4 teaspoon | ground red pepper |
1/4 teaspoon | sumac |
1/4 teaspoon | black pepper |
1/2 teaspoon | ground cardamom |
1/2 teaspoon | salt |
Juice of 1 | lemon |
5 pita rounds Garlic Tahini Sauce | |
1/2 cup | tahini |
1/2 cup | plain yogurt |
3 gloves garlic, crushed | |
1/4 teaspoon | kosher salt |
2 tablespoons | olive oil |
Juice of 2 | lemons |
Mix all of the marinade spices in a mixing bowl with the lemon juice.
Cut the chicken into small bit size pieces and add it to a large zip-lock bag. Pour marinade over chicken, seal bag and mix marinade into the chicken using your hands. Refrigerate for 1-2 hours.
While the chicken is marinating, prepare the garlic tahini sauce.
In a food processor, combine garlic, tahini and kosher salt. Slowly add the oil and lemon juice (1 teaspoon at a time until desired consistency). Place in a bowl and add the yogurt, mix well and set aside.
Heat a grill pan over high heat. Cook the chicken until done, about 8-10 minutes. Remove from heat.
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