Not exactly the picture of fall maybe but we still have a few more weeks of summer on the clock and I intend to use them! (besides, pretty sure grilling season is eternal).
I’m featuring a current family favorite today with a scrumptious shawarma-style seasoning in a dreamy tahini sauce (nb: I’ve drizzled the tahini rather delicately in the photo but I’m not that stingy in real life — and you won’t want to be either, seriously good stuff! Consider doubling the batch and pouring over everything in the kitchen. We can’t keep enough in stock).
You can make the marinade (and the tahini sauce) a day ahead. Come meal time, you’ll just pop the chicken on the grill (no spit necessary), slice as thin as you like and choose your accompaniments. Some of our favorite ways to enjoy are in a salad, with a grain (the boys especially like rice), or wrapped in a pita/tortilla, as you wish.
A perfect occasion to intermingle these lovelies – although, next time, I think I’m going to make some pickled turnip – a shawarma classic – I’ll be sure to post that recipe too once tested.
I’ve added some grilling tips in the Notes in case helpful. Bon Appétit!
- Chicken + Marinade:
- 1.5 pounds bonelss, skinless chicken thighs
- 2.5 Tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- ¼ tsp ground cloves
- 4 garlic cloves, smashed salted and chopped
- pinch salt
- Lemon-Tahini Sauce:
- ¼ cup tahini paste
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- 3 Tbsp olive oil
- 2 Tbsp water
- 1 tsp ground cumin
- 2 garlic cloves, or to taste, minced
- ½ tsp sea salt or to taste
- pepper to taste
- ½ tsp honey
- In a roomy bowl, whisk together olive oil and spices (paprika, cumin, coriander, cardamom, turmeric, cayenne, cloves, garlic and salt). Add chicken thighs, opening them up and coating them with the marinade. Cover the bowl and refrigerate for at least 2 hours or overnight (mixing and turning to coat etc. at least once ideally).
- For the lemon-tahini sauce (which I also recommend making ahead to allow flavors to develop), place all ingredients in a small blender or processor and blitz until fully integrated and creamy, stopping to scrape down sides and loosen tahini from base as you go along. Taste and make flavor adjustments as desired (keeping in mind that garlic will become stronger over time).
- Transfer the lemon-tahini sauce to a container and store in fridge until serving time.
- Preheat your grill to 350ºF. Note: cooking time for the chicken will vary according to thickness of thighs and individual grilling temps.
- Once the barbecue reaches 350ºF, lower the temp about mid-way and place marinaded chicken on the grill. Allow the thighs to cook undisturbed for about 4-5 minutes before turning over and cooking the other side for 4-5 minutes (or longer as necessary - chicken will be done when no longer pink inside the thickest part).
- Carefully remove cooked chicken from grill and slice as thin as desired. Be sure to drizzle (douse?) generously with lemon-tahini sauce and enjoy in salad, accompanied by a grain or wrapped in a tortilla/pita. Anything goes!
- Both the chicken and the lemon-tahini sauce make excellent leftovers.
The Heat of the Marinade: I would describe the shawarma marinade as very flavorful (and super tasty) but not particularly hot (spicy). If you like, you can increase the amount of cayenne for more heat but go easy, it gets hot in a hurry.
The Tahini: the lemon-tahini sauce is outrageously good - the recipe will make about ¾ cup (and you'll probably use it all and make it again the next day).
OMG! I love this! You know, I made a post about Chicken Katsu, and also very delicately drizzled some of the sauce on top
The second I took the picture I just DRENCHED the whole plate with it- it looked like a crime scene… oh, so so very good (well, not for the crime aspect, but you get my meaning)
So this is what you’ve been cooking up this summer. Fabulous summer dish and yes, grilled meals are still on the menu. We’ll stretch it out as long as we can, won’t we. :)
I’m very excited about your marinade and sauce. It’s totally different that what I normally use for grilled chicken. Just this weekend we tried a strange new rub and smoke for smoked duck and chicken and were very pleased with the outcome. Afterwards we talked about what a rut we’ve been in with our rubs and we needed to experiment more. And here you are with this totally different marinade (for us anyway). Thanks!!! We’ll be giving this a try!
haha, yeah, I always have the best intentions of blogging during the summer and then work and play take over :) surrender to the joy. This was our favorite of the summer — I hope you love it MJ!
What a lovely recipe. When I read the title, I had no idea shawarma could look so delicious! I have always thought it was mystery meat!!!! I have some chicken in the freezer as well as homemade fajita shells, this is definitely going on the menu this week, we have been vying for something new and tasty and this definitely looks like it fits the bill. AND I have tahini in the fridge, perfect timing. (I just took the chicken out of the freezer. Spices will be assembled this afternoon!) Thanks! XOXO
Oh, I’m excited Eva, can’t wait to hear how it goes!
I made it for lunch today and it was enjoyed immensely! I will definitely add it to our repertoire. I had to cut the garlic and the heat back quite a bit, I have not been able to take it lately :-(, but it was still quite lovely. We grilled the chicken on the Big Green Egg, it turned out perfectly juicy and flavourful (I used breast).
Wonderful! Thanks so much for your feedback Eva and for trying the recipe. I’m glad you enjoyed and made the modifications that work best for you!
This looks incredible! What brand of tahini paste did you use?
Hi Kate, I like this brand: https://www.soomfoods.com/ (turquoise label) also available on Amazon if helpful. Thanks for your note!
This is fabulous! Love the shawarma spices, and I really love the sauce. Perfect together.
they really are a delicious pairing, thanks Mimi!
OK
I love this!
Pickled turnip! I always thought that the best part of Shawarma was that purple veggie…
Kelly, your stories always draw me in, your pictures make me want to be an artist like yourself in our home. Every recipe we taste is a gift of your influence in our home. We cherish each post and often forward to friends. Un gros Merci Ma Belle !!!
Oh my goodness, you’re too kind. Your note made my day. I am so with you on the turnip girl! haha, the more pickley goodness the better :) xx