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Chicken Shawarma

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    1/2 cup  malt vinegar
    1/4 cup  plain yogurt
    1 Tablespoon  vegetable oil
      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
      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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