Lebanese Chicken Shawarma Pita Bowls with Tahini Drizzle

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch strips
• 3 tbsp olive oil, divided
• 4 tbsp fresh lemon juice, divided
• 5 cloves garlic, minced, divided
• 1 1/2 tsp ground cumin
• 1 tsp ground paprika
• 1/4 tsp ground cinnamon
• 1/2 tsp ground allspice
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 4 pieces whole wheat pita bread
• 1/2 cup tahini paste
• 3 tbsp water, for tahini sauce
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 1/2 medium red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped, optional

Instructions

1. 1

   In a large bowl, combine 2 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, cumin, paprika, cinnamon, allspice, salt, and black pepper to create the marinade.

2. 2

   Add chicken strips to the marinade, toss well to coat evenly. Cover and refrigerate for at least 4 hours (or overnight for best results).