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.
Servings 4 people
Ingredients
CHICKEN
- ½ tablespoon olive oil
- 1 juiced lemon
- 3 garlic cloves minced
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- ¼ teaspoon curry powder
- ¼ teaspoon turmeric
- ⅛ teaspoon cinnamon
- 1 Pinch crushed red pepper
- 1 ¼ teaspoons salt
- black pepper freshly ground
- 1 pound boneless skinless chicken thighs trimmed of fat
TAHINI SAUCE
- ¼ cup tahini
- ½ tablespoon olive oil extra-virgin
- 1 small garlic clove minced
- 2 teaspoons lemon juice freshly squeezed
- ⅛ teaspoon kosher salt
FOR ASSEMBLY
- 1 head butter lettuce leaves torn
- 2 Persian mini cucumbers sliced on an angle
- 1 large heirloom tomato sliced
- ¼ cup Kalamata olives sliced, pitted
- olive oil for the grill
- 1 medium red onion cut into 8 wedges
- 2 pocketless pitas whole wheat recommended
- parsley fresh, chopped (for garnish)
- 4 lemon wedges
Instructions
For the chicken:
- 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.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Shawarma-Spiced Grilled Chicken Thighs with Tahini
Amount Per Serving
Calories 307
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 108mg36%
Sodium 1048mg46%
Potassium 646mg18%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 3g3%
Protein 26g52%
Vitamin A 2035IU41%
Vitamin C 21.9mg27%
Calcium 74mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.