Chicken Shawarma

Name: Chicken Shawarma
Ingredients: 2 boneless chicken breasts, cut into thin strips 1 inch long; 1 tablespoon olive oil; 1/2 cup lemon juice, divided; 6 garlic cloves, divided; 1 cup yogurt, divided; 2 teaspoons ground cumin, divided; 2 teaspoons ground coriander, divided; 2 teaspoons allspice, divided; 2 teaspoons salt, divided; 1 teaspoon pepper, divided; 1/2 cup tahini; 8 pita breads

12 ingredients

6 steps

Ingredients

2 boneless chicken breasts, cut into thin strips 1 inch long
1 tablespoon olive oil
1/2 cup lemon juice, divided
6 garlic cloves, divided
1 cup yogurt, divided
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons allspice, divided
2 teaspoons salt, divided
1 teaspoon pepper, divided
1/2 cup tahini
8 pita breads

Directions

1

Cut chicken into think strips and then into 1 inch long pieces.
2

Make marinade: in a bowl, mix olive oil, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
3

Add chicken to marinade and marinate in refrigerator for 24 hours.
4

The next day, saute chicken in a medium skillet until done (about 10 minutes).
5

Make sauce: in a bowl, mix tahini, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
6

Place chicken in each pita bread, add sauce, and roll pita into a wrap.