Chicken Shawarma

Ingredients:

8 Chicken Thighs (skinless & boneless)
1 tsp. Mixed Spice
¼ tsp. Cardamoms (Choti Ilaichi) (freshly grounded)
Salt (to taste)
Black Pepper Powder (Pisi Kaali Mirch) (to taste)
¼ cup Plain Yogurt
½ cup Malt Vinegar
1 tbsp. Vegetable Oil

¼ cup Plain Yogurt
½ cup Tahini Sauce
½ tsp. Garlic (Lehsan) (minced)
Salt (to taste)
Black Pepper Powder (Pisi Kaali Mirch) (to taste)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tbsp. Fresh Parsley (chopped)
1 tbsp. Olive Oil (Zaitoon Ka Tail)

8 Pita Bread Rounds
4 medium Tomatoes (thinly sliced)
½ cup Onion (sliced)

4 cups Lettuce (shredded)

Method:
In a glass baking dish, mix together malt vinegar, ¼ cup plain 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 oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, ¼ cup plain yogurt , garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

Cover 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 inside of pita breads. Roll up, and top with the tahini sauce.

Note: Preparation Time: 10 Minutes, Cooking Time: 40 Minutes, Ready In: 4 Hours And 50 Minutes

Related posts:

About dua

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top
Content Protected Using Blog Protector By: PcDrome.