Chicken Shawarma

For Shawarma:

Chicken Thigh - 6 pc, deboned

Oil - 3 1/2 tbsp.

Coriander powder - 1 tsp

Cumin powder - 1 1/2 tsp

Chilli powder - 1 1/2 tsp

All Spice - 1/4 tsp

Garlic - 1 clove, grated

Salt & Pepper

Place the Chicken Thighs in a Ziploc bag with Oil, Corinader powder, Cumin powder, Chilli powder, Allspice, Garlic, required Salt and Pepper. Rub in until fully incorporated. Seal the bag and let marinate in refrigerator for at least 30 min.

Preheat grill to med-high heat.

After marinating, use the skewers to pierce the pieces of Chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of Chicken per skewer. Continue this process until all the Chicken is skewered. Place on a hot Oiled grill top for 4 minutes per side.

For Tomato Cucumber Relish:

Olive Oil - 2 tbsp.

Apple Cider Vinegar - 2 tsp

Oregano - 1 tsp

Tomato - 2, diced

Cucumber - 1, chopped

Garlic - 1 clove, grated

Lemon - 1, juiced

Onion - 1, diced

Parsley leaves, chopped

Salt and Pepper

Mix Olive Oil, Apple Cider Vinegar, Oregano, Tomatoes, Cucumber, Garlic, Lemon juice, Onion, Parsley along with required Salt and Pepper. Keep aside.

For Tahini Sauce:

Tahini paste - 1/4 cup

Olive Oil - 1 tbsp.

Lemon - 1/2, juiced

Salt

In a medium bowl, combine Tahini paste with Olive Oil, Lemon juice, 1/4 cup Water and required Salt.

Pita - 4

To serve, fill the Pitas with the grilled Chicken, Cucumber relish and Tahini sauce.