Recipe courtesy of Jeff Mauro
Show: The Kitchen
Save Recipe Print
Total:
14 hr 45 min
(includes marinating time)
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
14 hr 45 min
(includes marinating time)
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Shawarma:
Tomato-Cucumber Relish:
Tahini Sauce:
Wrap Build:

Directions

Watch how to make this recipe.

For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.

For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.

For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.

Prepare a grill for medium heat and oil the grill grates.

Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.

For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!

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