Shawarma with chicken, cucumber and tomato relish and tahini sauce

Ingredients:

Shawarma with chicken

• 1.5 tsp ground cumin
• 1.5 tsp paprika
• 1/4 tsp ground allspice
• 1/4 tsp chili powder
• 1 clove of garlic, grated
• 6 boneless, skinless chicken thighs, cut into 2.5cm strips (about 0.7kg)
• 3.5 tbsp. l. olive oil

Cucumber and Tomato Relish

• 2 tbsp. l. olive oil
• 2 tsp apple cider or white balsamic vinegar
• 1 teaspoon dried oregano
• 2 plum tomatoes, chopped
• 1 smooth cucumber, sliced
• 1 clove of garlic, grated
• Juice of 1 lemon
• Half a small red onion, chopped
• A handful of fresh parsley leaves, chopped

Tahini sauce

• 1/4 cup tahini paste
• 1 tbsp. l. olive oil
• Juice of half a lemon
• 4 pockets of white pita bread, 15 cm in diameter.
• Olive oil

Preparation:

1. Shawarma:

   
   Combine the cumin, paprika, allspice, chili powder, and garlic. Place the chicken in a resealable plastic bag and add the olive oil. Add the spice mixture and toss to distribute evenly throughout the chicken. Seal the bag and refrigerate to marinate for at least 30 minutes.
2. Preheat grill to medium-high heat.
3. Thread the marinated chicken pieces onto thin skewers, leaving enough room to hold the skewers. Place about 3 pieces of chicken per skewer. Once all the chicken is skewered, sprinkle with salt and place on a preheated, oiled grill. Grill for 4 minutes per side, or 8 minutes total.

4. Relish:

   
   Combine olive oil, vinegar, oregano, tomatoes, cucumbers, garlic, onion, parsley and a little salt and black pepper.

5. Tahini sauce:

   
   In a medium bowl, combine tahini paste, olive oil, lemon juice, and 1/4 cup water. Season with salt to taste.
6. To serve, fill the pita pockets with fried chicken pieces and serve with cucumber relish and tahini sauce.