Chicken Shawarma with Tomato, Cucumber, and Tahini
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Ingredients & Equipment
What we send
- 1/2 pintgrape tomatoes
- 1/2English cucumber
- 1/4 ounceparsley
- 1red onion
- 2 clovesgarlic
- 2boneless skinless chicken breasts
- 1/4 teaspoonground cayenne pepper
- 1/4 cuptahini
- 2naan breads
- 1 teaspoonground cumin
- 1/4 teaspoonground turmeric
- 1/2 teaspoonsmoked paprika
What You’ll Need
- plastic wrap
- meat mallet (optional)
- 12" large nonstick pan
- aluminum foil
If you don't have a large pan or prefer not to toast the naan in batches in Step 3, preheat oven to 400ºF. Rinse all produce. Halve tomatoes. Quarter cucumber lengthwise and cut crosswise into ¼-inch pieces. Roughly chop parsley leaves, discarding stems. Halve lemons. Peel onion, halve, and thinly slice. Mince garlic.
Pat chicken dry with paper towel, then place between 2 large pieces of plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. In a large shallow bowl, combine spice mix, juice of ½ lemon, onion, half of garlic, and 1 tablespoon olive oil. Add half of cayenne pepper and whisk to combine. Add chicken and turn to coat. Set aside to marinate at room temperature, at least 10 minutes.
Make sauce and toast naan
While chicken marinates, in a medium bowl, whisk tahini, juice of ½ lemon, and remaining garlic to combine. Whisking continuously, slowly add 3 tablespoons warm water until smooth and pourable (tahini tends to thicken, so you might need more). Season with ⅛ teaspoon salt and black pepper. Set aside. Place naan in a large nonstick pan over medium heat. Toast until golden, 2 minutes per side. Stack and wrap in foil to keep warm.
Remove chicken from marinade, allowing excess to drip off. Season all over with ½ teaspoon salt and black pepper. Return pan from naan to medium heat and add 1 tablespoon olive oil. When oil is shimmering, add chicken and onion. Cook until onion is softened and chicken is cooked through and no longer pink, 3-4 minutes per side. Remove pan from heat. Transfer chicken to cutting board and set aside to rest.
While chicken rests, in a large bowl, stir together tomatoes, cucumber, parsley, juice of remaining lemon, and 2 tablespoons olive oil to combine. Season with ¼ teaspoon salt and black pepper as desired.
Plate chicken shawarma
Thinly slice chicken. Divide toasted naan between serving plates and top with chicken, onion, and tomato-cucumber salad. Drizzle over tahini sauce and delight in your satisfying meal!