Chicken Shawarma

Other Regions - Middle East


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


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.

Bookmark with:    Digg Digg    reddit reddit    Facebook Facebook    StumbleUpon StumbleUpon    Newsvine Newsvine