Chicken Shawarma
Prep: 10 minutes + marination time
Cook: 30 minutes Servings: 2Ingredients
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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