Eating red meat has become a big no no to most diets these days. Scientists have even found a connection between red meat and cancer cells. And eating chicken has become popular because of this. So why don’t we try a shawarma tahini chicken recipe?
Shawarma Tahini Chicken Recipe
Have you ever tried making shawarma? Most of us haven’t tried making shawarma, cause it involves using a vertical split. We don’t have vertical splits lying around, right? Well, you are in luck, cause I will teach you a shawarma recipe that doesn’t involve using red meat or vertical split.
1/2 teaspoon ground cumin
3/4 cup cherry tomatoes (cut in half)
1/4 teaspoon coriander (ground)
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon cinnamon (ground)
4 tablespoons olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 pounds chicken thighs (boneless and skinless, and then trimmed)
1 cup plain yogurt
2 tablespoons coarsely chopped dill
1 tablespoon & 1 teaspoon tahini
1/4 teaspoon garlic (grated)
2 tablespoons mint (chopped)
1/4 teaspoon lemon zest (grated)
4 tablespoons fresh lemon juice
1/2 large cucumber (cut in half, and then chopped into 1/4″ thick half moon pieces)
2 cups lettuce (shredded)
1/3 cup red onion (sliced)
- 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.
- 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.
- 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.
- 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.
What makes this recipe better is that you can make the tahini sauce ahead of time. You can make the sauce 2 or 3 days before you’ll be using it for this recipe. Just make sure that you’ll put it in an airtight container.
Have fun eating your red meat free shawarma!