- 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
- 1 cup plain yogurt
- 1/4 cup vinegar
- 2 cloves garlic, crushed
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 cardamom pods
- 1 teaspoon allspice
- juice from 1 lemon
For Chicken Shawarma sauce:
- 1 cup tahini
- 2 cloves garlic, crushed
- 1/4 cup lemon juice
- 2 tablespoons yogurt
Pita Feelings:
- 8 loaves of pita bread or 4 large
- thinly slice cucumbers
- thinly sliced onions
- 1/2 teaspoon sumac
- thinly sliced tomatoes
- 1/2 cup fresh parsley, finely chopped
- pickle slices (optional)
How to make Chicken Shawarma:
- Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
- Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
- In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
- While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
- Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
- When the chicken is done, you can shred it, slice it, or leave into large pieces.
- As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
- Prepare the Pita: Place enough chicken on pita that cover 1/4 of the loaf.
- Add veggies and pour sauce.
- Roll like a soft taco or burrito and you have shawarma!
- You can also stuff the pocket of the pita if you like.
- Serving Shawarma: You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
Preparation Time: 15 min
Cooking Time: 60 min
Serves: 4-8 people
