Chicken Shawarma
Servings: 2
Ingredients
Chicken and Marinade
- 2 boneless chicken thighs
- ½ cup malt vinegar
- ¼ cup plain yogurt
- 1 Tbsp oil
- salt to taste
- 1 tsp white pepper
- ¼ tsp cardamom powder
- 1 tsp allspice
Tahini Mixture
- ½ cup tahini
- ¼ cup plain yogurt
- ½ tsp garlic minced
- 2 Tbsp olive oil
- 1 Tbsp parsley chopped
- salt to taste
- ¼ tsp black pepper
For Assembling
- 2 medium tomatoes thinly sliced
- 1 small onion thinly sliced
- 4 cups shredded lettuce
- 3 bell peppers of mixed colors thinly sliced
- 2 pita breads
- 1 lime
- 1 sprig coriander
Instructions
- In a mixing bowl, add malt vinegar, yogurt, oil, salt, white pepper, all spices, cardamom powder and chicken, rub the marinade thoroughly.
- Keep the marinated chicken for 2-3 hours.
- Meanwhile, in a mixing bowl, add tahini, yogurt, garlic, parsley, salt and oil. Keep aside for further use.
- Place the chicken on a baking tray, apply the tahini mixture on top and bake for 30 minutes at 170C/350F.
- Once done, cut the chicken into thick strips.
Assembly
- Take pita bread, give a slit, fill with chicken, onions, all three bell peppers, lettuce and tomatoes
- Garnish with coriander sprig and lime