Chicken Shawarma Wraps with Lemon Tahini Yogurt Sauce

Ingrédients

• 1 cup plain yogurt
• 2 tablespoons tahini
• 1/2 lemon (juiced)
• 1/2 clove garlic paste
• 2 tablespoons parsley
• 1/4 teaspoon lemon zest
• kosher salt ( to taste)
• 2 pounds boneless (skinless chicken thighs)
• 2 tablespoons extra light olive oil
• 1/2 lemon (juiced)
• 4 to 6 cloves garlic (finely grated or squeezed through a garlic press)
• 1 teaspoon cardamom
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground clove
• 1/8 teaspoon ground nutmeg
• 1 large yellow onion (sliced vertically)
• 1 lemon (sliced)
• 6 pitas
• sliced pickles (I buy Claussen and then slice them myself)

Préparation

1. 1

   --- FOR THE SPREAD: ---

2. 2

   Combine the ingredients and refrigerate until ready to use.

3. 3

   --- FOR THE CHICKEN SHAWARMA: ---

4. 4

   Preheat your oven to 425℉ (or 220℃).

5. 5

   Toss the chicken thighs with 2 tablespoons of olive oil, lemon juice, garlic, salt, cardamom, white pepper, cinnamon, paprika, clove and nutmeg.

6. 6

   Place onto a rimmed metal baking sheet along with the onion and lemon slices. Drizzle the remaining 2 teaspoons of olive oil over the onions.

7. 7

   Roast for 20 minutes, rotating the pan halfway through. For crispy edges, flip on the broiler for a few minutes once the chicken is fully cooked.

8. 8

   Once cooked, let cool and then slice into thin strips.

9. 9

   Place a few spoonfuls of the tahini yogurt spread onto a warm pita. Top with slices of chicken, onions and pickles.