Ingredients
Scale
- 1 pound boneless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh vegetables (lettuce, tomatoes, cucumbers)
- Pita bread or rice for serving
- For tahini sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water to thin
Instructions
- Marinate the chicken by combining olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Coat the chicken thighs and let them marinate for at least 30 minutes.
- Preheat the grill or stovetop grill pan over medium-high heat. Grill chicken thighs for 6-7 minutes on each side until fully cooked and charred.
- Allow the chicken to rest for a few minutes then slice it into thin strips. Arrange on a plate with fresh vegetables like lettuce, diced tomatoes, and cucumbers.
- In a bowl, whisk together tahini, lemon juice, minced garlic, and water to achieve desired consistency. Drizzle over chicken and vegetables.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat chicken in the oven or microwave, or enjoy it cold in a salad.
- Serve with warm pita bread, hummus, or a side of rice for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg