Chicken Shawarma recipe

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
  • 1 cup plain yogurt
  • 1/4 cup vinegar
  • 2 cloves garlic, crushed
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cardamom pods
  • 1 teaspoon allspice
  • juice from 1 lemon
  • FOR THE SAUCE:
  • 1 cup tahini
  • 2 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 2 tablespoons yogurt
  • Tahini (Sesame Seed Paste)
  • INGREDIENTS:
  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil
  • PREPARATION:
  • Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.
  • Pour sesame seeds into food processor and add oil.
  • PITA FILLINGS:
  • 8 loaves of pita bread or 4 large
  • thinly slice cucumbers
  • thinly sliced onions
  • 1/2 teaspoon sumac
  • thinly sliced tomatoes
  • 1/2 cup fresh parsley, finely chopped
  • pickle slices (optional)

Cooking Instructions

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).

Add chicken, cover and refrigerate at least 8 hours, preferable overnight

Preheat a grill to medium heat. Remove chicken from marinade.

Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
  

28 Nov 2012     1594 views     NON-Vegetarian       Appetizers > Hot Appetizers

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