Active Time

　　20 minutes

　　Total Time

　　22 minutes

　　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

4 servings

　　1/2 teaspoon ground cumin

　　1/4 teaspoon ground coriander

　　1/4 teaspoon paprika

　　1/8 teaspoon cayenne pepper

　　1/8 teaspoon ground cinnamon

　　4 tablespoons olive oil, divided

　　1 1/2 teaspoons kosher salt, divided

　　3/4 teaspoon freshly ground black pepper, divided

　　1 1/2 pounds boneless, skinless chicken thighs, trimmed

　　4 pitas

　　1 cup full-fat or low-fat plain yogurt

　　1 tablespoon plus 1 teaspoon tahini

　　1/4 teaspoon grated garlic

　　1/4 teaspoon finely grated lemon zest

　　4 tablespoons fresh lemon juice, divided

　　2 tablespoons coarsely chopped dill, plus more for serving

　　2 tablespoons coarsely chopped mint, plus more for serving

　　1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup)

　　2 cups shredded romaine lettuce

　　3/4 cup small cherry or grape tomatoes, halved (about 5 ounces)

　　1/3 cup thinly sliced red onion

　　

Step 1

Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.

　　

Step 2

Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.

　　

Step 3

Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.

　　

Step 4

Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.

　　

Do Ahead

Step 5

Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.