Chicken Shawarma
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
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Instructions
- Gather all ingredients.
- To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
- Add chicken thighs to 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). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. 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 chicken from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.
Source
Original recipe: View Original