Ras El Hanout Spiced Chicken Shawarma
Ras El Hanout adds fragrant and complex Moroccan flavor to grilled chicken, which is sliced and layered with tahini and fresh accents before being stuffed into a pita to create this classic Middle Eastern street sandwich.
Prep time: 25 min | Cook time: 10 min | Serves: 2 portions
12 oz Boneless Chicken Thigh
1 ½ Tbsp Ras El Hanout
1 Tbsp Vegetable Oil
1/3 Cup Thin sliced seedless cucumber
¼ cup tahini
2 Tbsp Thin sliced red onion
¼ cup Yogurt
1 Tbsp Cilantro, chopped fine
1 Tbsp Fresh mint, chopped fine
2 Tbsp Thinly sliced Marinated Radishes
2 tsp Fresh lime juice
¼ tsp Kosher salt
2 each Pita bread
Cut the boneless chicken thighs in half. Toss with the Ras El Hanout and vegetable oil. Refrigerate for at least half an hour.
In a small stainless bowl, mix the yogurt, mint, cilantro, lime juice and salt.
Pre-heat an open grill or broiler to medium heat. Brush the grill with a swipe of vegetable oil to season.
Grill the chicken thighs for about 5 minutes on each side, or until cooked through but still tender.
Arrange the sliced cucumbers and marinated radishes on each pita bread, pile the grilled chicken on this, and drizzle liberally with tahini.
Roll the shawarma, and serve with the yogurt dipping sauce.