chicken shawarma

Ingredients

• Servings: 8
• 1/2 cup malt vinegar
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 teaspoon mixed spice
• 1/4 teaspoon freshly ground cardamom
• 8 skinless, boneless chicken thighs
• 1/2 cup tahini
• 1/4 cup plain yogurt
• 1/2 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 4 medium tomatoes, thinly sliced
• 1/2 cup sliced onion
• 4 cups shredded lettuce
• 8 pita bread rounds

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 4 hrs 50 mins


• 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 pita breads. roll up, and top with the tahini sauce.