Chicken Shawarma


Recipe and photo by Sara Newberry

2 teaspoons smoked paprika

1 teaspoon sea salt 

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon red chili flakes

1/4 teaspoon cinnamon

6 garlic cloves, minced

Juice of 2 lemons

1/2 cup olive oil

2 1/2 pounds boneless skinless chicken thighs

Tahini sauce:

1/2 cup tahini (sesame paste)

1/4 cup Greek yogurt

Juice of 1 lemon

1/4 teaspoon ground cumin

1/4 teaspoon sea salt

Cilantro leaves, for garnish

In a large bowl, whisk together marinade ingredients. Add chicken and turn to coat. Let marinate for at least 1 hour and up to 8 hours. Heat oven to 425F. Line a baking sheet with foil. Lay chicken on prepared pan and roast until cooked through about 20 minutes. 

Meanwhile, make tahini sauce by stirring together all ingredients. Add water until desired consistency is reached, about 4 tablespoons.

Slice chicken to serve and drizzle with tahini sauce, then garnish with cilantro.