Chicken Shawarma

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 0.5 teaspoon cinnamon
• 8 pita breads
• 1 cup tahini sauce
• 2 cups sliced tomatoes
• 2 cups sliced cucumbers
• 1 cup diced red onions
• 0.5 cup fresh parsley, chopped

Instructions

1. Slice chicken breasts into thin strips approximately 0.25 inch thick
2. In a bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, black pepper, salt, and cinnamon
3. Add chicken strips to the marinade and coat evenly
4. Cover and refrigerate for at least 2 hours, preferably overnight
5. Heat a large skillet or grill to medium-high heat
6. Cook marinated chicken in batches for 5-7 minutes until golden brown and cooked through
7. Warm pita breads in the oven or directly on the grill
8. Assemble shawarmas by spreading tahini sauce on each pita bread
9. Add cooked chicken, tomatoes, cucumbers, red onions, and fresh parsley
10. Roll tightly and serve immediately

Notes

• A meat mallet helps flatten chicken breasts to uniform thickness for even cooking
• Marinating overnight develops deeper flavor, but 2 hours minimum is acceptable
• For authentic flavor, cook chicken on a vertical spit rotisserie if available, or use a cast iron skillet for a good sear
• Tahini sauce can be made by mixing tahini paste with lemon juice, garlic, water, and salt
• Pre-slice all vegetables before cooking for quick assembly
• Leftover cooked chicken keeps refrigerated for up to 3 days and can be reheated gently
• Pita bread dries out quickly, so warm just before serving