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Thursday, December 24, 2015

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.

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