Chicken Shawarma

Ingredients

Quantity:	Measure:	Ingredients:	Description:
1/4	Teaspoon	Cardamom Powder	Freshly ground Step 1
8	Medium	Chicken Legs	Boneless. And skinless Step 1
1	Tablespoon	Cooking Oil	Salad Oil Step 1
1/4	Teacup	Curds	Yogurt Step 1
1	Teaspoon	Garam-Masala	Powder Step 1
1/2	Teaspoon	Garlic	minced Step 2
8	Nos	Kobus	Step 3`
4	Teacup	Lettuce	chopped Step 3.
2	Tablespoon	Lime Juice	Step 2`
1	Tablespoon	Olive Oil	Step 2`
1/2	Teacup	Onion	sliced and chopped Step 3`
1	Tablespoon	Parsley	chopped Step 2```
	As Required	Pepper Powder	to taste Step 2
	As Required	Salt	to taste Step 2
1/2	Teacup	Tahini	Step 2
4	Medium	Tomatoes	Step 3`
1/2	Teacup	Vinegar	Malt Vinegar Step 1

Method

1) 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.

2) 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.

3) 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.

4) Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Note: This is an awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.