Lebanese Chicken Shawarma

Lebanese Chicken Shawarma


Ingredients Of Chicken Shawarma

  • 8 Boneless chicken thighs (skinless)
  • For the marinade:
  • 1/2 Cup Malt vinegar
  • 1/4 Cup Plain yogurt
  • 1 Tbsp Vegetable oil
  • To taste Salt and pepper
  • 1/4 tsp Freshly ground cardamom
  • 1 tsp All spice
  • For the sauce:
  • 1/2 Cup Tahini
  • 1/4 Cup Plain yogurt
  • 1/2 tsp Garlic (minced)
  • 2 Tbsp Lemon juice
  • 1 Tbsp Olive oil
  • 1 Tbsp Fresh parsley, chopped
  • To taste Salt and pepper
  • For plating:
  • 4 Medium Tomatoes, sliced
  • 1/2 Cup Onion, sliced
  • 4 Cups Lettuce, shredded
  • 8 Pita bread rounds

How to Make Chicken Shawarma

1. In a glass baking dish, mix together the following ingredients: malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.

2. Place the chicken thighs into the mixture and flip to coat properly. Cover and marinate in the refrigerator for at least 4 hours or overnight.

3. Preheat the oven to 350 degrees F (175 degrees C).

4. In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.

5. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

6. Cover the chicken and bake for 30 minutes. Make sure you flip sides at least once.

7. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.

8. Remove from the dish, and cut into slices.

9. Place sliced chicken, tomato, onion, and lettuce onto pita breads (White/Brown).

10. Roll up, and load it with tahini sauce.

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Rava Desk

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