Shawarma-Spiced Grilled Chicken Thighs with Tahini
I'm sharing a new recipe from Skinnytaste One & Done Cookbook that we recently tried and loved! If your tastebuds enjoy some spice, give this Shawarma-Spiced Grilled Chicken Thighs with Tahini recipe a try. You can serve it with some butter lettuce or even add it to a pita for a yummy lunch idea.
In a medium bowl, whisk together the olive oil and lemon juice. Whisk in the garlic, cumin, paprika, curry powder, turmeric, cinnamon, pepper flakes, salt, and black pepper to taste.
Pour the marinade into a zip-top plastic bag and add the chicken, massaging it to coat evenly. Refrigerate for at least 1 hour or up to overnight.
For the tahini sauce:
In a small bowl, combine 3 tablespoons water, the tahini, olive oil, garlic, lemon juice, and salt. The consistency should be smooth enough to pour; add more water to loosen if needed.
Arrange the lettuce, cucumbers, tomato, and olives on a platter.
Preheat a grill pan over medium-high heat (or preheat a grill to medium-high). Spray the pan with oil (or rub the grates with oil). Grill the chicken until cooked through, 5 to 6 minutes per side. Transfer to the open half of the platter and tent with foil.
Wipe the grill pan clean and spray it with more oil (or just rub the grates with oil again). Grill the onion wedges until they have grill marks, about 3 minutes per side. Grill the pitas until heated through, about 1 minute per side. Cut the pitas in half and transfer them to the platter. Garnish the tahini sauce with the parsley. Serve with the lemon wedges.