Chicken Shawarma

A Middle Eastern dish of garlicky meat or poultry served on pitas. This chicken version is flavored with a savory yogurt sauce.

Chicken Shawarma at


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 

1 cup tahini 
2 cloves garlic, crushed 
1/4 cup lemon juice 
2 tablespoons yogurt 

Tahini (Sesame Seed Paste) 
5 cups sesame seeds 
1 1/2 cups olive oil or vegetable oil 
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. 
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)

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. 

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