Chicken Shawarma with Yoghurt Marinade and Tahini Sauce

Marinade and chicken

• 250 g Greek yogurt
• 1 large Lemon
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Smoked paprika
• 1 ½ tsp Fine sea salt
• 2 tbsp Extra virgin olive oil
• 900 g Boneless skinless chicken thighs

To serve

• 90 g Tahini
• 1 medium Red onion

1. In a large bowl, whisk together the greek yogurt, the zest and juice of the lemon, and the garlic. Whisk in the ground cumin, ground coriander, smoked paprika, fine sea salt, and extra virgin olive oil until smooth.
2. Add the chicken thighs and turn to coat thoroughly. Cover and marinate in the fridge for at least 60 minutes, or up to overnight for deeper flavour.
3. Heat the oven to 220°C (430°F). Arrange the chicken in a single layer on a baking tray, scraping over any marinade.
4. Roast for 20 to 25 minutes, turning once, until deeply browned and cooked through. If you want extra colour, give it 2 to 3 minutes under a hot grill, watching closely.
5. Meanwhile, thinly slice the red onion. In a small bowl, whisk the tahini with 2 to 3 tablespoons of water from the tap until it loosens into a spoonable sauce; add a squeeze of lemon juice from the used lemon if you like.
6. Rest the chicken for 5 minutes, then slice thinly. Serve with the tahini sauce and the sliced red onion.

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