Shawarma-Spiced Chicken Pita with Tahini-Yoghurt Sauce

Ingredients for Shawarma-Spiced Chicken Pita with Tahini-Yoghurt Sauce

• 1/2 teaspoons ground cumin

• 1/4 teaspoons ground coriander

• 1/4 teaspoons paprika

• 1/8 teaspoons cayenne pepper

• 1/8 teaspoons ground cinnamon

• 4 tablespoons olive oil, divided

• 1 1/2 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 675g boneless, skinless chicken thighs, trimmed

• 4 pitas

• 240ml full-fat or low-fat plain yoghurt

• 1 tablespoon plus 1 teaspoon tahini

• 1/4 teaspoons grated garlic

• 1/4 teaspoons finely grated lemon zest

• 60ml fresh lemon juice, divided

• 2 tablespoons coarsely chopped dill, plus more for serving

• 2 tablespoons coarsely chopped mint, plus more for serving

• 1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup)

• 2 cups shredded cos lettuce

• 3/4 cup small cherry or grape tomatoes, halved (about 140g )

• 50g thinly sliced red onion

Preheat oven to 218°C. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 tablespoons oil, 3/4 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 74°C, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.

Meanwhile, mix yoghurt, tahini, garlic, lemon zest, 2 tablespoons lemon juice, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a medium bowl until incorporated. Fold in 2 tablespoons dill and 2 tablespoons mint.

Toss cucumber, lettuce, tomatoes, onion, remaining 2 tablespoons lemon juice, 2 tablespoons oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper in another medium bowl.

Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 tablespoons tahini-yoghurt sauce; top with dill and mint. Serve remaining tahini-yoghurt sauce alongside.

Tahini-yoghurt sauce can be made 1 day ahead. Cover and chill.

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