Chicken Shawarma

Name: Chicken Shawarma
Ingredients: 1/2 cup malt vinegar; 1/4 cup plain yogurt; 1 tablespoon vegetable oil; salt and pepper to taste; 1 teaspoon mixed spice; 1/4 teaspoon freshly ground cardamom; 8 skinless, boneless chicken thighs; 1/2 cup tahini; 1/4 cup plain yogurt; 1/2 teaspoon minced garlic; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 tablespoon chopped fresh parsley; salt and pepper to taste; 4 medium tomatoes, thinly sliced; 1/2 cup sliced onion; 4 cups shredded lettuce; 8 pita bread rounds

18 ingredients

4 steps

Ingredients

1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

Directions

1

In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
2

Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
3

Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
4

Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.