Chicken Shawarma

In a bowl, combine the paprika, cumin, cardamom, chili powder, coriander, garlic, juice from half the lemon, a pinch of salt and 3 tablespoons oil. Using a fork, whisk until it becomes a paste. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 4 hours, or overnight.

Using an indoor or outdoor grill, grill the chicken until cooked through and browned on both sides, about 10 minutes. Cover and let rest 5 minutes. Thinly slice.

In the meantime, heat the remaining 2 tablespoons oil in a medium skillet over medium-high. Add the onions and sauté 3 minutes, until they start to brown on both sides. Add the peppers and sauté another 3 to 5 minutes. Season with salt and pepper.

In a small bowl, combine the tahini, yogurt, juice from the remaining half of the lemon, a good pinch of salt and pepper. Whisk to full combine.

Heat your pitas on the grill, microwave, oven, whatevs.

Layer some grilled veggies, sliced chicken, tomatoes, and a good dollop of the tahini sauce in each pita. Top with shredded lettuce and get to eatin’.

Recipe adapted from the blog Arabic Food.