Chicken Shawarma Kebab

• 240 ml low-fat Greek yogurt
• 4 tsp the spice club morocco
• 2 tsp salt (optional)
• 1.4 kg skinless chicken thigh fillet, cut into 2.5 cm pieces
• Fresh chopped parsley, for garnish (optional)

Tahini Sauce:

• 120 ml tahini
• 60 ml fresh lemon juice (from 2 lemons)
• 2 cloves garlic, minced
• ½ tsp kosher salt

1. In a large bowl, mix the Greek yogurt, the spice club maroc and (optional) salt. Add the chicken pieces and make sure they are well covered with the yogurt mixture. Let marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Thread the marinated chicken pieces onto metal skewers.
3. Preheat a grill pan or barbecue over medium heat. Grill the chicken skewers for about 6-8 minutes on each side, or until cooked through and with nice grill marks.
4. In the meantime, make the tahini sauce by mixing the tahini, lemon juice, garlic and salt. Add water if necessary to achieve desired consistency.
5. Serve the grilled chicken shawarma kebab with a generous amount of tahini sauce and sprinkle with fresh parsley. Serve with flatbread, rice or salad of your choice. Enjoy it!