Shawarma-Spiced Chicken Pita with Tahini-Yogurt Sauce
"Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside...."
INGREDIENTS
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1/2 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon paprika
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1/8 teaspoon cayenne pepper
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1/8 teaspoon ground cinnamon
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4 tablespoons olive oil, divided
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1 1/2 teaspoons kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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1 1/2 pounds boneless, skinless chicken thighs, trimmed
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4 pitas
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1 cup full-fat or low-fat plain yogurt
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1 tablespoon plus 1 teaspoon tahini
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1/4 teaspoon grated garlic
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1/4 teaspoon finely grated lemon zest
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4 tablespoons fresh lemon juice, divided
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2 tablespoons coarsely chopped dill, plus more for serving
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2 tablespoons coarsely chopped mint, plus more for serving
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1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup)
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2 cups shredded romaine lettuce
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3/4 cup small cherry or grape tomatoes, halved (about 5 ounces)
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1/3 cup thinly sliced red onion
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