Homemade Chicken Shawarma with homemade raw tahini – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Cut the chicken into thin slices.

   KnifeCutting board
2. 2
   Mix the slices of the chicken with the olive oil, cumin, paprika, turmeric, cinnamon, cardamom, salt and black pepper and let sit 30 minutes.

   Bowl
3. 3
   Heat a heavy pan over high heat.

   StoveFrying pan
4. 4
   Add the slices of the chicken in a single layer and fry 3–4 minutes per side, until the chicken is golden and cooked through.

   Stove
5. 5
   Heat a dry pan over medium heat, and warm the gluten-free bread in it.

   StoveFrying pan
6. 6
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
7. 7
   Taste and adjust the seasoning.
8. 8
   Mix the tahini, lemon juice and garlic and season with salt.
9. 9
   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.
10. 10
    Fill the gluten-free bread with the shawarma and add the tomatoes, cucumber and parsley. Drizzle the tahini sauce over the filling and serve immediately.