Chicken Shawarma Wrap

Total Time:	14 hr 45 min (includes marinating time)
Cook Time:	45 min
Serves:	4
Level:	Easy

Ingredients

Shawarma:

• 1/4 cup olive oil, plus more for oiling the grill grates
• 1 teaspoon ground cumin 
• 1 teaspoon sweet paprika 
• 1 teaspoon ground turmeric 
• 1/4 teaspoon ground allspice 
• 1/4 teaspoon chili powder 
• 1/8 teaspoon ground cinnamon 
• 4 cloves garlic, smashed 
• 2 lemons, zested and juiced
• Kosher salt
• 6 skin-on, boneless chicken thighs

Tomato-Cucumber Relish:

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons apple cider vinegar or white balsamic vinegar 
• 2 Roma tomatoes, diced 
• 1 English cucumber, diced 
• 1 lemon, juiced 
• 1/2 small red onion, minced 
• Handful fresh curly parsley leaves, chopped 
• Kosher salt and freshly ground black pepper 

Tahini Sauce:

• 1/2 cup tahini paste
• 1 tablespoon extra-virgin olive oil 
• 1/2 lemon, juiced 
• Kosher salt 

Wrap Build:

• 4 large flour tortillas, slightly griddled until soft
• 1 head romaine, shredded 
• Pickled whole Middle Eastern peppers, for serving

Directions

1. For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.
2. For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.
3. For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.
4. Prepare a grill for medium heat and oil the grill grates.
5. Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.
6. For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!