Chicken Shawarma Recipe

Ingredients
<br>- ½ cup malt vinegar
<br>- ¼ cup plain yogurt
<br>- 1 tablespoon vegetable oil
<br>- salt and pepper to taste
<br>- 1 teaspoon mixed spice
<br>- ¼ teaspoon freshly ground cardamom
<br>- 8  skinless, boneless chicken thighs
<br>- ½ cup tahini
<br>- ¼ cup plain yogurt
<br>- ½ teaspoon minced garlic
<br>- 2 tablespoons lemon juice
<br>- 1 tablespoon olive oil
<br>- 1 tablespoon chopped fresh parsley
<br>- salt and pepper to taste
<br>- 4 medium tomatoes, thinly sliced
<br>- ½ cup sliced onion
<br>- 4 cups shredded lettuce
<br>- 8  pita bread rounds
<br><p></p>Directions
<br>step 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
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Ingredients
- ½ cup malt vinegar
- ¼ cup plain yogurt
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 1 teaspoon mixed spice
- ¼ teaspoon freshly ground cardamom
- 8 skinless, boneless chicken thighs
- ½ cup tahini
- ¼ cup plain yogurt
- ½ 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
- ½ cup sliced onion
- 4 cups shredded lettuce
- 8 pita bread rounds

Directions
step 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.
step 2: 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.
step 3: 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.
step 4: Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

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