Shawarma- Spiced Grilled Chicken With Tahini- Yogurt Sauce

Yield: 6servings

Total time: About 4 1/ 4 hours

INGREDIENTS For the chicken:

1 teaspoon sweet paprika 1 teaspoon ground cumin

1/ 2 teaspoon ground coriander

1/ 2 teaspoon ground ginger 1/ 2 teaspoon ground turmeric

1/ 4 teaspoon ground allspice 1/ 4 teaspoon ground cinnamon

Salt and pepper

1 1/ 2 cups plain yogurt

1/ 4 cup minced yellow onion 3 tablespoons extra- virgin olive oil, plus more for the grill

2 garlic cloves, minced 3 pounds boneless, skinless chicken breasts or thighs ( or a combination)

1/ 2 lemon, for serving

Fresh parsley or mint leaves ( optional), for serving

For the tahini- yogurt sauce:

1 cup plain yogurt 2 tablespoons tahini 1 tablespoon freshly squeezed lemon juice

1/ 2 garlic clove, finely grated or minced

Salt

DIRECTIONS

1. Make the marinade: In a large bowl, combine the paprika, cumin, coriander, ginger, turmeric, allspice and cinnamon with 1 1/ 2 teaspoons salt and 1/ 2 teaspoon pepper. Add the yogurt, onion, olive oil and garlic; mix well, then set aside.

2. Pat the chicken pieces dry with a paper towel.

If using breasts, cut the breasts in half crosswise, so you have one thicker, rounded piece and one thinner, triangular piece. Working in batches, place the chicken pieces on a large cutting board and cover them with a sheet of parchment paper.

Using a meat mallet or rolling pin, pound the chicken until each piece is about the same thickness as the others, between 1/ 2- inch and 3/ 4- inch. ( Be careful not to pound so hard that you tear the chicken.)

3. Add the chicken to the marinade and toss well.

Cover and refrigerate for at least 3hours or up to 24 hours.

4. Meanwhile, make the tahini- yogurt sauce: In a small bowl, combine the yogurt, tahini, lemon juice and garlic; season to taste with salt. Refrigerate for at least 30minutes or up to 3days.

5. Before grilling, let the chicken come to room temperature for 30minutes. If using a charcoal or gas grill, clean the grates and brush them with oil. Set the grill to medium- high or heat a grill pan slicked with olive oil on the stovetop over mediumhigh.

6. Lift the chicken from the marinade ( no need to brush off excess marinade) and grill until cooked through, 6 to 8minutes on each side, covering the grill halfway through, if necessary, to retain the heat.

7. Transfer the chicken to a plate, sprinkle generously with salt and squeeze the lemon half over the pieces. Allow the chicken to rest for at least 10minutes before serving. Garnish with chopped fresh parsley or mint ( if using) and serve the tahini- yogurt sauce on the side.