This delicious roasted Chicken Shawarma is full of flavors from the traditional Middle Eastern spices, but quickly grilled in the oven instead of on a revolving spit.
Mix together cumin, coriander, paprika, cayenne, cinnamon, oil, 3/4 tsp salt and 1/4 tsp pepper in a bowl.
Add in chicken and toss to coat.
Place chicken on a baking sheet and bake until the thickest part of the meat reaches 165 degrees F, about 12-15 minutes.
While the chicken is cooking, mix together yogurt, tahini sauce, garlic, lemon zest and 2 Tbsp juice, 1/2 tsp salt and 1/4 tsp pepper in a bowl. Fold in 2 Tbsp fresh basil.
Thinly slice chicken.
Place chicken on warm pita, top with cucumber and tomato and drizzle with yogurt sauce.