Chicken Shawarma

• 1 Tablespoon Smoked Paprika
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Cardamom
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Coriander
• 3 cloves Garlic, Minced
• 1 whole Lemon, Juiced, Divided
• 2 pinches Coarse Salt And Freshly Ground Pepper
• 5 Tablespoons Extra Virgin Olive Oil, Divided
• 2 whole Boneless, Skinless Chicken Breasts
• 1 whole White Onion, Sliced
• 1 whole Green Bell Pepper, Sliced
• 1/4 cups Tahini
• 1/2 cups Plain Greek Yogurt
• 1/2 cups Cherry Tomatoes, Halved
• 4 whole Pitas
• 1/2 cups Shredded Romaine Lettuce

1. In a bowl, combine the paprika, cumin, cardamom, chili powder, coriander, garlic, juice from half the lemon, a pinch of salt and 3 tablespoons oil.
2. Using a fork, whisk until it becomes a paste.
3. Add the chicken and toss to coat.
4. Cover and marinate in the fridge for at least 4 hours, or overnight.
5. Using an indoor or outdoor grill, grill the chicken until cooked through and browned on both sides, about 10 minutes.
6. Cover and let rest 5 minutes.
7. Thinly slice.
8. In the meantime, heat the remaining 2 tablespoons oil in a medium skillet over medium-high.
9. Add the onions and saute 3 minutes, until they start to brown on both sides.
10. Add the peppers and saute another 3 to 5 minutes.
11. Season with salt and pepper.
12. In a small bowl, combine the tahini, yogurt, juice from the remaining half of the lemon, a good pinch of salt and pepper.
13. Whisk to full combine.
14. Heat your pitas on the grill, microwave, oven, whatevs.
15. Layer some grilled veggies, sliced chicken, tomatoes, and a good dollop of the tahini sauce in each pita.
16. Top with shredded lettuce and get to eatin.
17. Recipe adapted from the blog Arabic Food.

paprika, ground cumin, ground cardamom, chili powder, ground coriander, garlic, lemon, salt, olive oil, chicken breasts, white onion, green bell pepper, tahini, greek yogurt, cherry tomatoes, pitas, shredded romaine lettuce

Taken from tastykitchen.com/recipes/main-courses/chicken-shawarma/ (may not work)