CHICKEN SHAWARMA with YOGURT-TAHINI SAUCE
Makes 4 servings
Since my favorite Middle Eastern restaurant closed, I have been on a quest to recreate those warm, fragrant flavors at home. Traditional shawarma calls for roasting meat on a large vertical spit. You can mimic that effect by roasting marinated dark meat chicken on the EGG, using high heat to get the chicken crisp on the outside, while keeping it moist and juicy on the inside.
MARINADE
1 tbsp (7 g) ground cumin
2 tsp (4 g) ground coriander
1 tsp ground turmeric
2 tsp (5 g) smoked paprika
½ tsp ground cinnamon
½ tsp cayenne pepper
2 tsp (4 g) ground cardamom
2 tsp (12 g) salt
2 tsp (6 g) minced garlic
⅓ cup (80 ml) olive oil
2 tsp (4 g) lemon zest
2 tbsp (30 ml) fresh lemon juice
2 lb (905 g) boneless and skinless chicken thighs
YOGURT-TAHINI SAUCE
1 cup (230 g) Greek yogurt
1 tsp minced garlic
2 tbsp (30 ml) tahini
½ tsp ground cumin
1 tsp dried dill
2 tbsp (30 ml) fresh lemon juice Kosher salt
Freshly ground black pepper
Optional fixings: romaine lettuce, cucumbers, tomatoes, warmed pitas
Prepare the marinade: In a medium-sized bowl combine the cumin, coriander, turmeric, paprika, cinnamon, cayenne, cardamom, salt, garlic, olive oil, lemon zest and lemon juice. Place the chicken thighs in a large ziplock bag and pour the marinade over it to coat the chicken. Seal the bag and place it in a shallow baking dish in the refrigerator for at least 4 hours and up to overnight.
Prepare the yogurt-tahini sauce: In a small bowl, combine the yogurt, garlic, tahini, cumin, dill, lemon juice and salt and black pepper to taste. Transfer the sauce to a jar and refrigerate until you are ready to use it.
Set up the EGG for 400°F (200°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.
Remove the chicken from the marinade and discard the marinade. Place the chicken in a large, cast-iron skillet or baking dish. Once the cooker is up to temperature, place the skillet of chicken on the grate and close the lid. Cook until the chicken reaches an internal temperature of 175 to 180°F (79 to 82°C), 40 to 45 minutes. Transfer to a cutting board and tent loosely with foil. Let the thighs rest for 5 minutes, then cut them into 1-inch (2.5-cm) strips.
To serve: Arrange the sliced chicken on a platter with the yogurt-tahini sauce and your desired fixings.