Shawarma or Shawurma is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, buffalo meat, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips, and amba.
INGREDIENTS
- 1 Cup Malt Vinegar
- 1 Cup Plain yogurt
- 1 Table Spoon Vegetable oil
- 1 As Required Salt
- 1 As Required Pepper
- 1 Table Spoon Mixed spice
- 1 Table Spoon Ground Cardamom
- 8 Pieces Boneless Chicken Thighs
- 1 Cup Tahini
- 1 Table Spoon Minced garlic
- 2 Table Spoon Lemon juice
- 1 Table Spoon Olive oil
- 1 Table Spoon Fresh Parsley, chopped
- 4 Medium Tomatoes (thinly sliced)
- 1 Cup Sliced onion
- 4 Cup Shredded lettuce
- 8 Pieces Pita bread rounds
Chicken Shawarma COOKING METHOD
- 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.
- 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.
- 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.
- Place sliced chicken, tomato, onion, and lettuce onto pita breads.
- Roll up, and top with the tahini sauce.
