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Chicken Shawarma
Chicken Shawarma
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
290 minutes
Delicious Lebanese sandwich with Tahini or Toum sauce. A popular choice at Lebanese restaurants.
Ingredients:
  • 0.5 cup malt vinegar
  • 0.25 cup plain yogurt
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 1 teaspoon mixed spice
  • 0.25 teaspoon freshly ground cardamom
  • 8 skinless, boneless chicken thighs
  • 0.5 cup tahini
  • 0.5 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 4 medium tomatoes, thinly sliced
  • 0.5 cup sliced onion
  • 4 cups shredded lettuce
  • 8 pita bread rounds
Instructions:
  • Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper in a glass baking dish. Add chicken thighs, ensuring they are coated well. Cover and refrigerate for at least 4 hours or overnight to marinate.
  • Preheat the oven to 350 degrees F (175 degrees C). Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley in a small bowl. Season with salt and pepper, adjust flavors to taste, then cover and refrigerate.
  • Bake the chicken in the flavorful marinade for 30 minutes, turning halfway through. Uncover and bake for an extra 5 to 10 minutes until the chicken is beautifully browned and fully cooked. Slice and serve.
  • Lay out sliced chicken, tomato, onion, and lettuce on pita breads, then roll them up and drizzle with tahini sauce.

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