Chicken Shawarma with Israeli Salad

For marinade: In a small bowl, combine brown sugar, cumin, coriander, paprika, garlic powder, cinnamon, and 2 teaspoons kosher salt. Whisk in 2 tablespoons lemon juice. Slowly add 3 tablespoons oil in a steady stream, whisking constantly until mixture forms a smooth paste.

Place chicken thighs in a resealable plastic bag set in a shallow dish. Add marinade. Seal bag and turn to coat chicken. Chill at least 3 hours or overnight.

Meanwhile, make tahini sauce: In a blender or food processor, combine tahini, 1/3 cup lemon juice, 1/2 teaspoon kosher salt, and the garlic; cover and pulse a few times until mixture forms a paste. With motor running, slowly add 1/2 cup water and blend until sauce is lighter in color and fluffy, 1 to 2 minutes. If sauce is still very thick, which depends on the consistency of the tahini, add 1/4 cup additional water in the same manner and blend until sauce is smooth, fluffy and pourable. Cover and chill until needed. (Tahini sauce may be stored in an airtight container in the refrigerator up to 2 weeks.)

For Israeli salad: In a large bowl, combine cucumber, tomatoes, onion and parsley. Add 3 tablespoons lemon juice and 3 tablespoons olive oil; toss to coat. Season with 1 teaspoon kosher salt and the black pepper to taste. Cover and chill up to 6 hours.

To grill chicken: Create hot (direct) and cooler (indirect) zones in your grill, preheating the hot zone to high. Place chicken thighs on grate over indirect heat. Cover and grill thighs until the internal temperature reaches 150°, 18 to 20 minutes, turning once halfway through grilling. Move thighs over direct heat in hot zone of grill. Grill until the internal temperature reaches 170°, 5 to 7 minutes, turning frequently.

Transfer chicken to a cutting board, tent with foil and let rest 10 minutes. Meanwhile, warm pitas on the grill.

Thinly slice chicken and serve with tahini sauce, Israeli salad, pitas and lemon wedges.