Chicken Shawarma with Onions, Peppers & Tahini Sauce

Name: Chicken Shawarma with Onions, Peppers & Tahini Sauce
Yield: Serves 4–6
Ingredients: 6 pieces lavash or pita bread, warmed (optional); ½ teaspoon ground cumin; Kosher salt; ½ cup (120 ml) warm water; 6 pieces lavash or pita bread, warmed (optional); 1 red and 1 yellow bell pepper, seeded and sliced into ½-inch-thick (12-mm) slices; 1 red onion, halved and sliced into ½-inch-thick (12-mm) slices; 1 clove garlic; ½ cup (5 oz/155 g) tahini; Kosher salt and freshly ground pepper; 1½ lb (750 g) skinless, boneless chicken breasts, cut into ½-inch (12-mm) slices; 1½ lb (750 g) skinless, boneless chicken breasts, cut into ½-inch (12-mm) slices; 1 red and 1 yellow bell pepper, seeded and sliced into ½-inch-thick (12-mm) slices; Juice of 1 lemon; 2 cloves garlic, chopped; 6 tablespoons (90 ml) olive oil; ¾ teaspoon paprika; Kosher salt and freshly ground pepper; 1½ teaspoons ground cumin; ¾ teaspoon ground turmeric

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Warmly spiced chicken and vegetables make a wonderful Middle Eastern dinner, especially when served with homemade tahini sauce. If you are short on time, replace the tahini sauce with store-bought hummus.

Ingredients

6 tablespoons (90 ml) olive oil
Juice of 1 lemon
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Main course

Method

In a large bowl, whisk together 4 tablespoons (60 ml) of the oil, the lemon juice, garlic, cumin, turmeric, paprika, 1