Chicken Shawarma
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 118.29 ml malt vinegar
- 59.14 ml plain yogurt
- 14.79 ml vegetable oil
- salt and pepper
- 4.92 ml mixed spice
- 1.23 ml freshly ground cardamom
- 8 boneless skinless chicken thighs
- 118.29 ml tahini
- 59.14 ml plain yogurt
- 2.46 ml minced garlic
- 29.58 ml lemon juice
- 14.79 ml olive oil
- 14.79 ml chopped fresh parsley
- salt and pepper
- 4 medium tomatoes, thinly sliced
- 118.29 ml sliced onion
- 946.36 ml shredded lettuce
- 8 pita bread rounds
directions
- 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°F (175°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 the tahini sauce.
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Reviews
-
WOW! I made this today for dinner and it was SUPERB.I was born and raised in the middle east and when I moved to the states I NEVER came across chicken shawarma that tastes like back home...BUT this recipe is very authentic.. the shawarma SMELLS and TASTES the same like the ones back home...! I think the key component is cardamom!!! I didn't marinate it for 4 hours and threw it in the oven straight away.I used two chicken thighs instead of 8 and sliced them thingly and added 2 tablespoon of crushed cardamom, 1 teaspoon crushed garlic,1 teaspoon nutmeg,1/2 cup of white vingegar,1 teaspoon salt, for mixed spices I grounded 2 Cinnamon sticks,6 cloves,toasted cumin,black pepper... I added one tablespoon of yogurt instead of 1/4 cup. I made my own pita bread #17977 and I didn't use tahini, yogurt , garlic etc spread..but instead I made my own garlic sauce by adding one garlic , 1 egg white and 1 teaspoon salt, and 5 tablespoon of vegetable oil and some lemon juice in a food processor. I spread the gralic sauce on my pita bread , added little french fries , some pickled arabic cucumbers, then some chicken and rolled it like a sushi roll and wrapped it around butter paper and twisted both ends of butter paper ...like a twist-wrap that candies come in.
Tweaks
-
WOW! I made this today for dinner and it was SUPERB.I was born and raised in the middle east and when I moved to the states I NEVER came across chicken shawarma that tastes like back home...BUT this recipe is very authentic.. the shawarma SMELLS and TASTES the same like the ones back home...! I think the key component is cardamom!!! I didn't marinate it for 4 hours and threw it in the oven straight away.I used two chicken thighs instead of 8 and sliced them thingly and added 2 tablespoon of crushed cardamom, 1 teaspoon crushed garlic,1 teaspoon nutmeg,1/2 cup of white vingegar,1 teaspoon salt, for mixed spices I grounded 2 Cinnamon sticks,6 cloves,toasted cumin,black pepper... I added one tablespoon of yogurt instead of 1/4 cup. I made my own pita bread #17977 and I didn't use tahini, yogurt , garlic etc spread..but instead I made my own garlic sauce by adding one garlic , 1 egg white and 1 teaspoon salt, and 5 tablespoon of vegetable oil and some lemon juice in a food processor. I spread the gralic sauce on my pita bread , added little french fries , some pickled arabic cucumbers, then some chicken and rolled it like a sushi roll and wrapped it around butter paper and twisted both ends of butter paper ...like a twist-wrap that candies come in.
RECIPE SUBMITTED BY
i am a lucky mom of two with a wondeful husband in the Army. My passion includes cooking, dancing, and the occasional singing (while cooking of course)!