CHICKEN SHAWARMA PITA PIZZA

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Serves: 4-6

For Chicken shawarma:

1 pound boneless skinless chicken thighs cut into 1-inch cubes

2 tablespoons yogurt

1 tablespoon lime juice

1½ tablespoon shawarma spice

½ tablespoon Israeli zaatar

½ tablespoon Aleppo pepper

¼ teaspoon cinnamon powder

¼ teaspoon all-spice powder

1½ teaspoons salt

2 tablespoons olive oil

For Tahini sauce:

2 tablespoons tahini paste

1 tablespoon lemon juice

1 garlic clove minced

Pinch of salt

1 teaspoon yogurt

2-3 tablespoons water

To assemble the pizza:

4 pita breads

2 tablespoons extra virgin olive oil

Salt

Pepper

4 tablespoons hummus

1 tomato, diced

2-3 cucumbers, diced (preferably Persian cucumbers)

½ red onion, thinly sliced

4-6 banana peppers, cut into rings

2-3 tablespoons cilantro leaves

1 teaspoon Sumac

1 teaspoon Aleppo pepper

For chicken shawarma:

Mix all the marinade ingredients together in a bowl. Add the chicken thighs and mix well. Cover and refrigerate for 4-6 hours or preferably overnight.
Heat a griddle on medium heat and add the chicken. Cook for about 10 minutes until the chicken is cooked and slightly charred. Remove from heat and set aside.
I also use my Philips air fryer to make the shawarma. I add the marinated chicken to the basket and cook for 15 minutes at 360 degrees F.

For Tahini Sauce:

In a bowl mix all the ingredients together until well combined. Add a little bit more water if the sauce is too thick.

Assembly:

Brush each pita lightly with Extra virgin olive oil and sprinkle with salt and pepper. Heat the pita on a hot skillet for 2-3 minutes a side until slightly brown and crisp.
Remove from heat and spread a tablespoon of hummus on the pita.
Top the pita with the chicken shawarma, cucumbers, tomatoes, red onions, banana peppers, cilantro. Drizzle the top with tahini sauce and sprinkle some sumac and Aleppo pepper. Cut and enjoy!