Shawarma-Spiced Chicken Pita with Tahini-Yoghurt Sauce

Ingredients for Shawarma-Spiced Chicken Pita with Tahini-Yoghurt Sauce

• 1/2 teaspoons ground cumin

• 1/4 teaspoons ground coriander

• 1/4 teaspoons paprika

• 1/8 teaspoons cayenne pepper

• 1/8 teaspoons ground cinnamon

• 4 tablespoons olive oil, divided

• 1 1/2 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 675g boneless, skinless chicken thighs, trimmed

• 4 pitas

• 240ml full-fat or low-fat plain yoghurt

• 1 tablespoon plus 1 teaspoon tahini

• 1/4 teaspoons grated garlic

• 1/4 teaspoons finely grated lemon zest

• 60ml 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 cos lettuce

• 3/4 cup small cherry or grape tomatoes, halved (about 140g )

• 50g thinly sliced red onion

Preheat oven to 218°C. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 tablespoons oil, 3/4 teaspoons salt, and 1/4 teaspoons 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 74°C, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.

Meanwhile, mix yoghurt, tahini, garlic, lemon zest, 2 tablespoons lemon juice, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a medium bowl until incorporated. Fold in 2 tablespoons dill and 2 tablespoons mint.

Toss cucumber, lettuce, tomatoes, onion, remaining 2 tablespoons lemon juice, 2 tablespoons oil, 1/4 teaspoons salt, and 1/4 teaspoons 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 tablespoons tahini-yoghurt sauce; top with dill and mint. Serve remaining tahini-yoghurt sauce alongside.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.