Name: Chicken Shawarma with Israeli Salad
Total time: 240 min
Ingredients: 1 tablespoon brown sugar; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon ground cinnamon; 3.5 teaspoons kosher salt, divided; 0.333 cup plus 5 tablespoons lemon juice, divided; 6 tablespoons extra-virgin olive oil, divided; 2 pounds skinless, boneless chicken thighs; 0.75 cup tahini; 2 cloves garlic, coarsely chopped; 0.5 - 0.75 cup cold water; 1 English cucumber, finely chopped (3 cups); 1 pint cherry or grape tomatoes, quartered; 1 small red onion, finely chopped (1/2 cup); 0.333 cup chopped fresh flat-leaf parsley; Freshly ground black pepper to taste; 8 soft pitas; 1 lemon, cut into wedges, for serving

Hands On Time:

25 mins

Total Time:

4 hrs

Servings:

4

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Ingredients

1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cinnamon
3 ½ teaspoons kosher salt, divided
⅓ cup plus 5 tablespoons lemon juice, divided
6 tablespoons extra-virgin olive oil, divided
2 pounds skinless, boneless chicken thighs
¾ cup tahini
2 cloves garlic, coarsely chopped
½ - ¾ cup cold water
1 English cucumber, finely chopped (3 cups)
1 pint cherry or grape tomatoes, quartered
1 small red onion, finely chopped (1/2 cup)
⅓ cup chopped fresh flat-leaf parsley
Freshly ground black pepper to taste
8 soft pitas
1 lemon, cut into wedges, for serving

Directions

For marinade: In a small bowl, combine brown sugar, cumin, coriander, paprika, garlic powder, cinnamon, and 2 teaspoons kosher salt. Whisk in 2 tablespoons lemon juice. Slowly add 3 tablespoons oil in a steady stream, whisking constantly until mixture forms a smooth paste.
Place chicken thighs in a resealable plastic bag set in a shallow dish. Add marinade. Seal bag and turn to coat chicken. Chill at least 3 hours or overnight.
Meanwhile, make tahini sauce: In a blender or food processor, combine tahini, 1/3 cup lemon juice, 1/2 teaspoon kosher salt, and the garlic; cover and pulse a few times until mixture forms a paste. With motor running, slowly add 1/2 cup water and blend until sauce is lighter in color and fluffy, 1 to 2 minutes. If sauce is still very thick, which depends on the consistency of the tahini, add 1/4 cup additional water in the same manner and blend until sauce is smooth, fluffy and pourable. Cover and chill until needed. (Tahini sauce may be stored in an airtight container in the refrigerator up to 2 weeks.)
For Israeli salad: In a large bowl, combine cucumber, tomatoes, onion and parsley. Add 3 tablespoons lemon juice and 3 tablespoons olive oil; toss to coat. Season with 1 teaspoon kosher salt and the black pepper to taste. Cover and chill up to 6 hours.
To grill chicken: Create hot (direct) and cooler (indirect) zones in your grill, preheating the hot zone to high. Place chicken thighs on grate over indirect heat. Cover and grill thighs until the internal temperature reaches 150°, 18 to 20 minutes, turning once halfway through grilling. Move thighs over direct heat in hot zone of grill. Grill until the internal temperature reaches 170°, 5 to 7 minutes, turning frequently.
Transfer chicken to a cutting board, tent with foil and let rest 10 minutes. Meanwhile, warm pitas on the grill.
Thinly slice chicken and serve with tahini sauce, Israeli salad, pitas and lemon wedges.

Nutrition Facts (per serving)

1203	Calories
64g	Fat
94g	Carbs
68g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1203
% Daily Value *
Total Fat 64g	82%
Saturated Fat 11g	55%
Cholesterol 158mg	53%
Sodium 1812mg	79%
Total Carbohydrate 94g	34%
Total Sugars 10g
Protein 68g
Vitamin C 60mg	301%
Calcium 268mg	21%
Iron 9mg	52%
Potassium 1232mg	26%