Chicken Shawarma

Servings: 8

INGREDIENTS

8 Boneless chicken thighs (skinless)

For the marinade:

• 1/2 cup malt vinegar
• 1/4 cup plain yogurt
• 1 tbsp vegetable oil
• A pinch of salt and pepper
• 1/4 tsp freshly ground cardamom
• 1 tsp All spice powder

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
• A pinch of salt and pepper

For plating:

• 4 medium tomatoes, sliced
• 1/2 cup onion, sliced
• 4 cups lettuce, shredded
• 8 Pita bread rounds

DIRECTIONS

1. In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
2. Place the chicken thighs into the mixture and turn to coat. 
3. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.
6. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
7. Cover the chicken and bake in the marinade for 30 minutes, turning once.
8. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is brown and cooked through.
9. Remove from the dish, and cut into slices.
10. Place sliced chicken, tomato, onion, and lettuce onto pita breads.
11. Roll up, and top with tahini sauce.