Shawarma-Spiced Grilled Chicken Thighs with Tahini
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Prep Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Course
Dinner
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Cuisine
Mediterranean
Shawarma-Spiced Grilled Chicken Thighs with Tahini
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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.
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Ingredients
CHICKEN
- 1/2 tablespoon olive oil
- 1 juiced lemon
- 3 garlic cloves minced
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1/4 teaspoon curry powder
- 1/4 teaspoon Turmeric
- 1/8 teaspoon cinnamon
- 1 Pinch crushed red pepper
- 1 1/4 teaspoons salt
- black pepper freshly ground
- 1 pound boneless skinless chicken thighs trimmed of fat
TAHINI SAUCE
- 1/4 cup Tahini
- 1/2 tablespoon olive oil extra-virgin
- 1 small garlic clove minced
- 2 teaspoons lemon juice freshly squeezed
- 1/8 teaspoon kosher salt
FOR ASSEMBLY
- 1 head butter lettuce leaves torn
- 2 Persian mini cucumbers sliced on an angle
- 1 large heirloom tomato sliced
- 1/4 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 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.
- Calories 307
- Calories from Fat 162
- % Daily Value*
- Fat 18g
- 28%
- Saturated Fat 3g
- 19%
- Cholesterol 108mg
- 36%
- Sodium 1048mg
- 46%
- Potassium 646mg
- 18%
- Carbohydrates 13g
- 4%
- Fiber 3g
- 13%
- Sugar 3g
- 3%
- Protein 26g
- 52%
- Vitamin A 2035IU
- 41%
- Vitamin C 21.9mg
- 27%
- Calcium 74mg
- 7%
- Iron 2.9mg
- 16%
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