Chicken Shawarma

Prep: 10 minutes + marination time | Cook: 30 minutes | Servings: 2

Ingredients

For Shawarma:

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 All Spices

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 powder

For Assembling

2 medium Tomatoes, thinly sliced

1 small Onion, thinly sliced

4 cups shredded Lettuce

All three Bell Peppers, thinly sliced

2 pita Breads

Lime slice

Coriander sprig

Process

  • 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 the baking tray, apply the tahini mixture on top and bake for 30 minutes at 170*C.
  • Once done, cut the chicken into thick strips.
  • Take pita bread, give a slit, fill with chicken, onions, all three bell peppers, lettuce and tomatoes.
  • Garnish with coriander sprig and lime.
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