Grilled Chicken Shawarma with Tahini Sauce and Israeli Salad

Chicken thighs soaked in a punchy marinade of lemon, garlic, and warm spices, then grilled until the edges char and the smoke seeps in. Pile them onto warm pita with a creamy tahini drizzle, a bright salad of tomatoes and cucumbers, and a scatter of fresh herbs. It's the kind of meal that feels vibrant and filling at once, every bite delivering punch and freshness in equal measure.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
15 minutes
Total time
3 hours 30 minutes

Ingredients

  • 2 lb boneless skinless chicken thighs, trimmed of excess fat
  • ¼ cup lemon juice, freshly squeezed
  • 3 tbsp olive oil (for marinade)
  • 6 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1½ tsp smoked paprika
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper (optional, for heat)
  • 1½ tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • ½ cup tahini, well-stirred
  • ¼ cup cold water (plus more to adjust consistency)
  • 3 tbsp lemon juice, freshly squeezed (for tahini sauce)
  • 1 clove garlic, minced (for tahini sauce)
  • ¼ tsp kosher salt (for tahini sauce)
  • 3 medium Roma tomatoes, diced small
  • 1 medium English cucumber, diced small
  • ¼ medium red onion, diced small
  • ¼ cup fresh parsley, chopped
  • 2 tbsp olive oil (for salad)
  • 1 tbsp lemon juice, freshly squeezed (for salad)
  • ¼ tsp kosher salt (for salad)
  • ⅛ tsp black pepper, freshly ground (for salad)
  • 4 rounds pita bread
  • 1 tsp olive oil (for grilling chicken)

Instructions

  1. Mince 6 cloves garlic for the marinade.
  2. In a large mixing bowl, whisk together ¼ cup lemon juice, 3 tbsp olive oil, 6 cloves garlic, minced, 2 tsp ground cumin, 2 tsp ground coriander, 1½ tsp smoked paprika, 1 tsp ground turmeric, ½ tsp ground cinnamon, ¼ tsp cayenne pepper (if using), 1½ tsp kosher salt, and ½ tsp black pepper.
  3. Add 2 lb boneless skinless chicken thighs, trimmed to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 3 hours, or up to overnight for deeper flavor.
  4. Preheat your grill or grill pan to medium-high heat.
  5. While the grill heats, mince 1 clove garlic for the tahini sauce.
  6. In a small bowl, whisk together ½ cup tahini, well-stirred, ¼ cup cold water, 3 tbsp lemon juice, 1 clove garlic, minced, and ¼ tsp kosher salt. The sauce will seize up at first, then smooth out as you whisk. Add more cold water a tablespoon at a time until it reaches a pourable consistency. Set aside.
  7. Dice 3 medium Roma tomatoes, 1 medium English cucumber, and ¼ medium red onion into small, even pieces.
  8. Chop ¼ cup fresh parsley.
  9. In a medium bowl, toss together the 3 medium Roma tomatoes, diced, 1 medium English cucumber, diced, ¼ medium red onion, diced, ¼ cup fresh parsley, chopped, 2 tbsp olive oil, 1 tbsp lemon juice, ¼ tsp kosher salt, and ⅛ tsp black pepper. Taste and adjust seasoning if needed. Set aside.
  10. Brush the grill grates lightly with 1 tsp olive oil to prevent sticking.
  11. Remove the 2 lb marinated chicken thighs from the refrigerator and shake off excess marinade. Place them on the hot grill, working in batches if necessary to avoid crowding.
  12. Grill the chicken for 5 to 6 minutes per side, until charred in spots and cooked through (internal temperature should reach 165°F or 74°C). The edges should be crisp and smoky.
  13. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes.
  14. While the chicken rests, warm the 4 rounds pita bread on the grill for about 30 seconds per side, or wrap them in foil and warm in a low oven.
  15. Slice the rested chicken into strips.
  16. To serve, place warm pita on each plate, pile on the sliced chicken, drizzle generously with tahini sauce, and spoon the Israeli salad alongside. Serve immediately.