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Chicken Shawarma
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| 1/2 cup | malt vinegar |
| 1/4 cup | plain yogurt |
| 1 Tablespoon | vegetable oil |
| Salt | |
| pepper to taste | |
| 1 teaspoon | mixed spice |
| 1/4 teaspoon | freshly ground cardamom |
| 8 | skinless, boneless chicken thighs |
| 1/2 cup | tahini |
| 1/4 cup | plain yogurt |
| 1/2 teaspoon | minced garlic |
| 2 Tablespoons | lemon juice |
| 1 Tablespoon | olive oil |
| 1 Tablespoon | chopped fresh parsley |
| Salt | |
| pepper to taste | |
| 4 medium | tomatoes, thinly sliced |
| 1/2 cup | sliced onion |
| 4 cups | shredded lettuce |
| 8 | pita bread rounds |
| 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 359 degrees F. 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 marinate for 30 minutes, tuning 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, tomatoes, onions and lettuce onto pita breads. Roll up and top with the tahini sauce. Can be served with Tahini sauce or Toum Servings Per Recipe 8 Calories 402 Carbohydrates:44.0 g Cholesterol:58.2 mg Dietary Fiber:4.0 g | |
| Fat, 15.2 g | |
Protein:23.3 g
Sodium:420.3 mg
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