Strawberry Festival is an interesting concept launched in March 2015. The debut festival was held between 14th and 20th March in La Trinidad, Benguet. The festival,

moist and juicy on the inside. Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy on the inside. YIELDServes 4 people ACTIVE TIME20 minutes TOTAL TIME22 minutes INGREDIENTS 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 4 tablespoons olive oil, divided 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 1 1/2 pounds boneless, skinless chicken thighs, trimmed 4 pitas 1 cup full-fat or low-fat plain yogurt 1 tablespoon plus 1 teaspoon tahini 1/4 teaspoon grated garlic 1/4 teaspoon finely grated lemon zest 4 tablespoons fresh lemon juice, divided 2 tablespoons coarsely chopped dill, plus more for serving 2 tablespoons coarsely chopped mint, plus more for serving 1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup) 2 cups shredded romaine lettuce 3/4 cup small cherry or grape tomatoes, halved (about 5 ounces) 1/3 cup thinly sliced red onion PREPARATION Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking. Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint. Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl. Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside. Do Ahead Tahini-yogurt sauce can be made 1 day ahead. Cover and chill. SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE SHAWARMA-SPICED CHICKEN PITA WITH TAHINI-YOGURT SAUCE