In a bowl, mix the olive oil, smoked paprika, cumin, turmeric, garlic, lemon juice, salt and black pepper and coat the chicken in the mixture.
Bowl
2
Cover and marinate in the fridge at least 1 hour.
Refrigerator
3
Soak the wooden skewers in water while the chicken marinates.
BowlSkewers
4
Thread the chicken cubes onto the skewers.
Skewers
5
Heat a grill pan over high heat.
StoveGrill pan
6
Grill the skewers 3–4 minutes per side, until the chicken is golden and cooked through.
Stove
7
Mix the tahini and lemon juice and season with salt.
8
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
9
Serve the chicken in pitas, with the tahini and vegetable salad.
720calories
68 gprotein
48 gcarbs
27 gfat
● protein 39%● carbs 27%● fat 34%
Per serving, servings (calculated for this version)
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Tahini sauce: measured in cup in this recipe: 1 cup = 240 g · 665 kcal per 100 g · More about Tahini sauce →
🔧 Tools needed (5) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Bowl· Also works: Pot (None)
Skewers· Also works: Grill basket (Grill basket) · Toothpick (For small bites)
By the steps, as the recipe is built now: another version or addition can change the list.
