Grilled Chicken Shawarma Kebab

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  Greek Yogurt (2%)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cumin, Ground(10g)
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  Cardamom, Ground(8g)
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  Turmeric, Ground(10g)
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  Cinnamon, Ground(10g)
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  2½ teaspoons kosher salt
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  Chicken Thigh, Boneless Skinless(1361g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Minced Fresh Parsley, For Serving (Optional)
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  Tahini (sesame paste)(120g)
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  Lemon Juice, Fresh(60g)
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  Garlic
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  ½ teaspoon kosher salt

Instructions

1. 1In a large bowl, combine the Greek yogurt, ground cumin, ground cardamom, ground turmeric, ground cinnamon, and salt. Add the chicken thighs and turn to coat evenly. Marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.
2. 2While the chicken marinates, make the tahini sauce: whisk together the tahini, fresh lemon juice, minced fresh garlic, ½ cup water, and salt in a small bowl until smooth and pourable. Set aside.
3. 3Heat a large cast-iron skillet or grill pan over medium-high heat for 2–3 minutes until very hot.
4. 4Remove the chicken from the marinade, allowing excess to drip off. Thread the chicken pieces tightly onto metal or soaked bamboo skewers, dividing evenly across 8 skewers.
5. 5Place the skewers on the hot skillet, turning one-quarter turn every 3–4 minutes, until lightly charred on all sides and the internal temperature reaches 165°F on an instant-read thermometer, about 14–16 minutes total.
6. 6Transfer the cooked skewers to a cutting board and let rest for 2–3 minutes.
7. 7Remove the chicken from the skewers and divide evenly into 6 airtight containers while still hot. Pour the tahini sauce into separate small containers or drizzle over the chicken.
8. 8Store in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat for 3–4 minutes before serving.