Chicken Shawarma Recipe


8 Boneless chicken thighs (skinless)

  • For the marinade:
  • 1/2 cup malt vinegar
  • 1/4 cup plain yogurt
  • 1 tbsp vegetable oil
  • to taste salt and pepper
  • 1/4 tsp freshly ground cardamom
  • 1 tsp All spice powder
  • For the sauce:
  • 1/2 cup tahini
  • 1/4 cup plain yogurt
  • 1/2 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
  • 1/2 cup onion, sliced
  • 4 cups lettuce, shredded
  • 8 Pita bread rounds
  • Make it

  • In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
  • 2.Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • 3.Preheat the oven to 350 degrees F (175 degrees C).
  • 4.In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.
  • 5.Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • 6.Cover the chicken and bake in the marinade for 30 minutes, turning once.
  • 7.Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
  • 8.Remove from the dish, and cut into slices.
  • 9.Place sliced chicken, tomato, onion, and lettuce onto pita breads.
  • 10.Roll up, and top with tahini sauce.
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