Chicken Shawarma

Ingredients

• 450 g Chicken Thigh
• 120 g Greek Yogurt
• 5 pcs Garlic
• 2.5 pcs Lemon
• 1 tbsp Tomato Paste
• 1 tsp Paprika
• 1 tsp Cumin
• 0.25 tsp Cinnamon
• 0.5 tsp Allspice
• 1 tsp Aleppo Pepper
• 1.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 2.3333333333333335 tbsp Olive Oil
• 3 tbsp Tahini
• 3 tbsp Water
• 8 tbsp Parsley
• 2 pcs Pita Bread
• 8 tbsp Cucumber Pickles
• 1 pcs Red Onion
• 1 tsp Sumac

Method

1. In a bowl, combine {greek_yogurt}, {garlic}, {lemon}, {tomato_paste}, {paprika}, {cumin}, {cinnamon}, {allspice}, {aleppo_pepper}, {kosher_salt}, {black_pepper}, and {olive_oil}. Pat {chicken_thigh} dry so it chars instead of steams, then coat well and marinate in the refrigerator until deeply seasoned.
2. Whisk {tahini} with {garlic}, {lemon}, {water}, and a pinch of {kosher_salt}, adding the water gradually so the sauce turns smooth, pale, and pourable rather than tight.
3. Thinly slice {red_onion}, season with a little {sumac} and a pinch of {kosher_salt}, and chop {parsley} so the finish is bright, sharp, and ready to balance the rich chicken.
4. Heat a large skillet over medium-high heat with {olive_oil}. Lift {chicken_thigh} from the marinade and cook in a single layer without crowding, turning after a deep brown crust forms, until lightly charred and an instant-read thermometer reaches 165°F.
5. Transfer {chicken_thigh} to a board and rest until the juices settle and the carryover heat finishes the center without drying it out.
6. Warm {pita_bread} in a dry skillet over medium heat until soft, flexible, and lightly blistered so it wraps without tearing.
7. Thinly slice {chicken_thigh} across the grain for tender bites, then toss with any resting juices to keep it glossy and succulent.
8. Spread {tahini} over {pita_bread}, pile on {chicken_thigh}, {cucumber_pickles}, and {red_onion}, then finish with {parsley}, a squeeze of {lemon}, and a drizzle of {olive_oil} before wrapping tightly and serving at once.