Shawarma Spiced Chicken with Tahini Sauce Recipe



1 pound (2) boneless, skinless chicken breasts cut half lengthwise

1 tablespoon Rice Bran Oil

The juice of 1 medium lemon

1 tablespoon Villa Jerara Shawarma Spice Blend

1 teaspoon  Sea Salt

Freshly ground Tellicherry Black Peppercorns, to taste

Tahini Sauce

1/2 cup Tahini Paste

2 tablespoons water

1 tablespoon lemon juice

1 small garlic clove, crushed

¼ tsp Trapani Fine Sea Salt


Shawarma Spiced Chicken with Tahini Sauce Recipe

Serves 4-6

This is an easy chicken-based version of the Turkish street food usually cooked on a rotating spit. It's perfect served over couscous or accompanied by Toasted Millet Tabouli. A great idea for a week night meal, just make sure to marinate your chicken in the morning to have it ready for dinner!


1. Place the chicken breasts, 1 at a time, in a Ziploc bag, and pound each to an even thickness, about ½-inch thick, being careful not to puncture the bag. Once all breasts have been evenly pounded, place them back into bag and set aside.

2. In a medium bowl, combine olive oil and lemon juice and whisk until combined.  Add Villa Jerada Shawarma, crushed garlic cloves and salt, and whisk again.

3. Pour the marinade into the bag with the chicken, massaging it to evenly coated.  Marinate in the refrigerator for at least 1 hour, or overnight.

4. Make Tahini Sauce as follows: In a small bowl combine the tahini, water, garlic, lemon juice and salt.  Stir to combine. Refrigerate until ready to use.

5. Remove chicken from the bag and bring to room temperature. Remove excess marinade, and pat chicken breast dry. Over medium-high heat, grill the chicken for approximately 3 minutes or until it can be turned without sticking on the grill. Turn the chicken and grill an additional 3-4 minutes.  Broiling works too.

6.  Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.  Place chicken slices over tabouli or directly on a plate, and top chicken with 2 tablespoons sauce and a sprinkle of parsley.  Serve.