Chicken Shawarma

READY IN: 24hrs 10mins
YIELD: 8 pitas
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into think strips and then into 1 inch long pieces.
  • Make marinade: in a bowl, mix olive oil, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add chicken to marinade and marinate in refrigerator for 24 hours.
  • The next day, saute chicken in a medium skillet until done (about 10 minutes).
  • Make sauce: in a bowl, mix tahini, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place chicken in each pita bread, add sauce, and roll pita into a wrap.
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