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Shawarma-Spiced Chicken Pita with Tahini-Yogurt Sauce
Ingredients
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 4 tablespoons olive oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed
  • 4 pitas
  • 1 cup full-fat or low-fat plain yogurt
  • 1 tablespoon plus 1 teaspoon tahini
  • ¼ teaspoon grated garlic
  • ¼ teaspoon finely grated lemon zest
  • 4 tablespoons fresh lemon juice, divided
  • 2 tablespoons coarsely chopped dill, plus more for serving
  • 2 tablespoons coarsely chopped mint, plus more for serving
  • ½ large English hothouse cucumber, halved lengthwise, cut into ¼"-thick half-moons (about 1 cup)
  • 2 cups shredded romaine lettuce
  • ¾ cup small cherry or grape tomatoes, halved (about 5 ounces)
  • ⅓ cup thinly sliced red onion
Steps
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