Eosinophilic Esophagitis Friendly Tahini Chicken Gyros with Toasted Sesame

Total time1 hr 10 min

Prep time25 min

Cook time15 min

4.5

(17)

Eosinophilic Esophagitis Friendly Tahini Chicken Gyros with Toasted Sesame

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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.

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