Chicken Shawarma

AuthorGeo FoodsCategory

Ingredients

 8 Boneless chicken thighs (skinless)
 ½ cup malt vinegar
 ¼ cup plain yogurt
 1 tbsp vegetable oil
 to taste salt and pepper
 ¼ tsp freshly ground cardamom
 1 tsp All spice powder
 For the sauce:
 ½ cup tahini
 ¼ cup plain yogurt
 ½ tsp garlic (minced)
 2 tbsp lemon juice
 1 tbsp olive oil
 1 tbsp fresh parsley, chopped
 to taste salt and pepper
 For plating:
 4 medium tomatoes, sliced
 ½ cup onion, sliced
 4 cups lettuce, shredded
 8 Pita bread rounds

Preparation

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.

• 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.

• 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.

• Place sliced chicken, tomato, onion, and lettuce onto pita breads.

• Roll up, and top with tahini sauce.

Related Recipes

Ingredients

 8 Boneless chicken thighs (skinless)
 ½ cup malt vinegar
 ¼ cup plain yogurt
 1 tbsp vegetable oil
 to taste salt and pepper
 ¼ tsp freshly ground cardamom
 1 tsp All spice powder
 For the sauce:
 ½ cup tahini
 ¼ cup plain yogurt
 ½ tsp garlic (minced)
 2 tbsp lemon juice
 1 tbsp olive oil
 1 tbsp fresh parsley, chopped
 to taste salt and pepper
 For plating:
 4 medium tomatoes, sliced
 ½ cup onion, sliced
 4 cups lettuce, shredded
 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.

• 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.

• 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.

• Place sliced chicken, tomato, onion, and lettuce onto pita breads.

• Roll up, and top with tahini sauce.

Chicken Shawarma

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