Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lemon (about 2 tablespoons)
  • ¼ cup (60g) tahini
  • 2 tablespoons (30ml) water (more as needed)
  • 2 tablespoons (30ml) lemon juice
  • 1 clove garlic, minced
  • Salt, to taste
  • 4 medium-sized pita breads or flatbreads
  • 1 cup (150g) shredded lettuce
  • 1 cup (150g) diced tomatoes
  • ½ cup (75g) sliced cucumbers
  • Optional: pickled radishes or onions for garnish

Instructions:

  1. In a mixing bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and lemon juice. Whisk until smooth.
  2. Add chicken thighs to the marinade and ensure they are fully coated. Cover and refrigerate for at least 1 hour (up to overnight for deeper flavor).
  3. In a separate bowl, whisk together tahini, water, lemon juice, and minced garlic. Adjust consistency with more water if necessary, and season with salt to taste.
  4. Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing into strips.
  5. Lay a pita or flatbread on a platter. Add shredded lettuce, diced tomatoes, sliced cucumbers, and a generous amount of sliced chicken. Drizzle with garlic tahini sauce and garnish as desired. Wrap tightly and serve immediately.