This Shawarma-Style Chicken Recipe Was Made for the Grill—and Summer Dinners

Middle Eastern shawarma is usually prepared with thin cuts of seasoned meat that is stacked and grilled on a spit. Our spin uses marinated skinless, boneless chicken thighs and a few homemade toppers—all tucked into purchased pitas.

How to Make Tahini Sauce

In a blender or food processor combine ¾ cup tahini, ⅓ cup fresh lemon juice, and 2 coarsely chopped garlic cloves. Season to taste with salt and ground black pepper. Pulse a few times until mixture forms a paste. With motor running, slowly pour in 1/2 cup water. Blend until sauce is lighter in color and fluffy, 1 to 2 minutes. Add enough additional water until mixture is smooth. Cover and refrigerate until needed or up to 2 weeks.

How to Make Cucumber Salad

In a large bowl combine 3 cups finely chopped English cucumber, 1 pint halved cherry tomatoes, ½ cup finely chopped red onion, and ⅓ cup chopped fresh flat-leaf parsley. Add 3 Tbsp. each fresh lemon juice and olive oil; toss to combine. Season to taste with salt and ground black pepper. Serve immediately or refrigerate, covered, up to 6 hours.