GRILLED CHICKEN SHAWARMA WITH CHOPPED SALAD AND TAHINI SAUCE IN LETTUCE CUPS

INGREDIENTS
For the Marinade
¼ cup lemon juice
⅓ cup grape seed oil or any vegetable oil
2 cloves garlic, minced
2 tsp. paprika
1½ tsp. cumin
1 tsp. salt
1 tsp. turmeric
1 tsp. allspice

2.5 lb boneless skinless chicken thighs/boneless chicken breasts
1 head of Boston lettuce, washed and dried

For the Tahini Sauce
¼ cup tahini paste
½ cup water
¼ cup lemon juice
1 small clove garlic
Pinch of salt

For the Salad
2 tomatoes, diced small
1 red pepper, diced small
1 cup small diced cucumber
¼ of a red onion, diced small
2 Tbsp. olive oil
2 Tbsp lemon juice

DIRECTIONS

1. Mix all marinade ingredients together in a bowl. Place chicken in zip top bag, pour marinade over chicken and marinate for several hours or overnight.
2. When ready to eat, remove chicken from the fridge and let it come to room temperature for 45 minutes to one hour. Remove chicken and discard remaining marinade.
3. Preheat grill to high. Then turn grill to medium and grill chicken on each side for about 7-10 minutes, depending on the thickness of the chicken pieces. If you have thin breasts, it can take as little as 4-5 minutes per side.
4. Remove from grill and slice into thin strips.
5. To Make the Tahini. Mix the lemon juice and water into the tahini paste until you have a smooth cream-like consistency. Add more lemon or water to thin it out. Add the garlic and salt. Stir.
6. To Make the Salad. Toss all the veggies together in a bowl, add the lemon, olive oil, salt and pepper.
7. On serving plates, spoon the chicken slices in the lettuce cups, add some of the Chopped Salad to the lettuce with the chicken and drizzle a tablespoon or so of Tahini Sauce over the salad and chicken.

Serves 8

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