Chicken Shawarma

Posted for ZWT6

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon ground coriander
• 1  tablespoon ground cumin
• 1  tablespoon ground cardamom
• 1  tablespoon chili powder
• 1  teaspoon  smoked paprika
• 1  tablespoon  grill  seasoning, recommended brand Montreal
• 1  lemon, Juice of, divided
• 2  large garlic cloves, grated, finely chopped
• 5  tablespoons  extra-virgin olive oil, divided
• 4  chicken breasts, boneless, skinless (about 6 to 8 ounces each)
• 1  large onion, sliced
• 1  red bell pepper, sliced
• 1  yellow bell pepper, sliced
• 1⁄4 cup tahini
• 1 1⁄2 cups  Greek yogurt
• 4  pita bread

Directions

1. Preheat an indoor or outdoor grill to high.
2. In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like.
3. Slather the mixture all over the chicken until it is well-coated.
4. Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.
5. Remove from the grill and let the chicken rest before thinly slicing.
6. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
7. Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of olive oil. Mix to combine.
8. Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.