Tahini Chicken Gyros with Toasted Sesame
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 tbsp fresh lemon juice
- ¾ tsp kosher salt
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 1 clove garlic, minced
- 3–4 tbsp cold water
- ¼ tsp kosher salt
For the toasted sesame
- 2 tbsp sesame seeds
For serving
- 4 flatbreads or pita breads
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
Instructions
- 1
In a large bowl, whisk together the olive oil, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne, lemon juice, and kosher salt for the chicken. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, make the tahini sauce: whisk together the tahini, lemon juice, minced garlic, and kosher salt in a small bowl. Add cold water 1 tablespoon at a time, whisking after each addition, until the sauce is smooth and pourable — it should fall off a spoon in a steady ribbon. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!