Shawarma-Spiced Chicken Pita with Tahini Yogurt Sauce

Ingredients

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Pita bread

  Whole-wheat

  4 pita, large or 256g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  1 cup or 245g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Garlic

  Raw

  ¼ tsp or 0.7g

• Lemon zest

  ¼ tsp or 0.5g

• Lemon juice

  Canned or bottled

  4 tbsp or 60g

• Dill

  Fresh

  2 tbsp or 1g

• Spearmint

  Fresh

  2 tbsp or 11g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ¾ cup cherry tomatoes or 112g

• Onions

  Raw

  ⅓ cup, sliced or 38g

Directions

1. Preheat oven to 425 degrees F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 tbsp oil, 3/4 tsp salt, and 1/4 tsp pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
2. Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until incorporated. Fold in 2 tbsp dill, and 2 tbsp mint.
3. Toss cucumber, lettuce, tomatoes, onion, remaining 2 tbsp lemon juice, 2 tbsp oil, 1/4 ts. salt, and 1/4 tsp pepper in another medium bowl.
4. Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 tbsp tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.

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