Saturday 26 May 2012

Chicken Shawarma Recipe







Ingredients Of Chicken Shawarma:
  • 1/2 cup malt vinegar
  • 1/4 cup plain yogurt
  • 1 tbsp vegetable oil
  • 1 tsp mixed spice
  • 1/4 tsp freshly ground cardamom
  • Salt and pepper, to taste
  • 8 skinless, boneless chicken thighs
For Sauce:
  • 1/2 cup  tahini sauce
  • 1/4 cup plain yogurt
  • 1/2 tsp  minced garlic
  • 2 tbsp  lemon juice
  • 1 tbsp olive oil
  • 1 tbsp freshly chopped parsley
  • Salt and pepper to taste
To serve:
  • 4 medium tomatoes, thinly sliced
  • 1/2 cup onion slices
  • 4 cups shredded lettuce
  • 8 pita breads

How to make Chicken Shawarma:

  • Into a glass baking dish, mix together malt vinegar, plain yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
  • Arrange prepared chicken thighs into mixture; turn to coat.
    Cover and leave to marinate, refrigerated, for at least 4 hours or overnight.
  • Preheat oven to 350°F [180°C].
  • Into a small bowl, mix together tahini sauce, plain yogurt, minced garlic, lemon juice, olive oil, and freshly chopped parsley.
  • Season with salt and pepper, taste, and adjust flavors if desired.
  • Cover and refrigerate.
  • Bake chicken thighs in its marinade covered into preheated oven for 30 minutes, turning once.
  • Uncover and bake chicken thighs for approximately 5 to 10 minutes more, until browned and cooked through.
  • Remove chicken thighs from the dish; cut into slices.
  • Evenly arrange chicken thigh slices in the middle of pita breads.
  • Evenly garnish each with tomato and onion slices, and shredded lettuce.
  • Roll-up, top with sauce.
  • Chicken Shawarma is ready to serve.
  • Enjoy. 

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