Chicken Shawarma Recipe

Name: Chicken Shawarma Recipe
Ingredients: 1 1/2 lbs boneless skinless chicken (thighs or breasts, thinly cut); 1 cup plain yogurt; 1/4 cup vinegar; 2 garlic cloves, crushed; 1 teaspoon pepper; 1/2 teaspoon salt; 2 cardamom pods; 1 teaspoon allspice; 1 lemon, juice of; FOR THE SAUCE; 1 cup tahini; 2 garlic cloves, crushed; 1/4 cup lemon juice; 2 tablespoons yogurt; PITA FILLINGS; 8 small pita bread, whole or 4 large pita breads, halved; thinly slice cucumber; thinly sliced onion; 1/2 teaspoon sumac; thinly sliced tomatoes; 1/2 cup fresh parsley, finely chopped; pickle, slices (optional)

22 ingredients

12 steps

Ingredients

1 1/2 lbs boneless skinless chicken (thighs or breasts, thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 garlic cloves, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
1 lemon, juice of
FOR THE SAUCE
1 cup tahini
2 garlic cloves, crushed
1/4 cup lemon juice
2 tablespoons yogurt
PITA FILLINGS
8 small pita bread, whole or 4 large pita breads, halved
thinly slice cucumber
thinly sliced onion
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle, slices (optional)

Directions

1

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
2

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
3

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
4

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
5

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add any other filling ingredients in a large bowl and combine well.
6

When the chicken is done, you can shred it, slice it, or leave into large pieces. Just make sure it is thinly cut.
7

Spread each half pita with hummus.
8

Place enough chicken on pita that cover 1/4 of the loaf.
9

Add veggies and pour on sauce.
10

Roll like a soft taco or burrito and you have shawarma!
11

You can also stuff the pocket of the pita if you prefer. I prefer to roll large pitas and stuff the smaller ones.
12

****Cooking time does not include refrigerating overnight****.