Shawarma with chicken

Ingredients:

Shawarma

• 1/4 cup olive oil, plus extra for greasing the grill grate
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 teaspoon ground turmeric
• 1/4 tsp ground allspice
• 1/4 tsp chili powder
• 1/8 tsp ground cinnamon
• 4 cloves garlic, crushed
• Juice and zest of 2 lemons
• 6 boneless, skin-on chicken thighs

Cucumber and Tomato Relish

• 2 tbsp. l. olive oil
• 2 tsp apple cider or white balsamic vinegar
• 2 plum tomatoes, diced
• 1 cucumber, diced
• Juice of 1 lemon
• Half a small red onion, chopped
• A handful of curly parsley leaves, chopped

Tahini sauce

• 0.5 cup tahini paste
• 1 tbsp. l. olive oil
• Juice of half a lemon

For assembly

• 4 large wheat tortillas or lavash, lightly warmed on the grill
• 1 head romaine lettuce, shredded
• Pickled peppers, for serving

Preparation:

1. Shawarma:

   
   In a container, combine olive oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice, and 2 teaspoons of salt. Add the chicken, cover, and marinate in the refrigerator for 12-14 hours.
2. Tomato and cucumber relish:
   In a bowl, combine olive oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and black pepper.
3. Tahini sauce:
   In a medium bowl, combine tahini, olive oil, lemon juice, and 1/4 cup water. Season with salt to taste.
4. Preheat grill to medium heat and brush grates with oil.
5. Remove the chicken from the marinade, sprinkle with salt, and place it on a hot grill. Cook, skin side down, until browned and crispy, 4 to 6 minutes. Flip and cook on the other side for another 4 to 6 minutes. Flip again and cook until the skin is very crispy and the internal temperature of the meat reaches 165°F (74°C), about 5 minutes. Let the chicken rest for 5 minutes, then cut into 1/4-inch pieces.

6. Assembly:

   
   Spread tahini sauce on tortillas, then top with shredded lettuce, then relish, then shredded chicken. Top with some pickled peppers, wrap, and enjoy!