Easy Homemade Chicken Shawarma 30min
A flavorful Lebanese sandwich recipe featuring marinated chicken wrapped in pita bread, topped with fresh veggies and a creamy sauce.
Ingredients
- ½ cup malt vinegar
- ¼ cup plain yogurt
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 teaspoon mixed spice
- ¼ teaspoon freshly ground cardamom
- 8 skinless boneless chicken thighs
- ½ cup tahini
- ¼ cup plain yogurt
- ½ teaspoon minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 4 medium tomatoes thinly sliced
- ½ cup sliced onion
- 4 cups shredded lettuce
- 8 pita bread rounds
Instructions
- In a glass baking dish, mix together the malt vinegar, ¼ cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper.
- Place the chicken thighs in the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the tahini, ¼ 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 marinade for 30 minutes, turning 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, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.
Notes
Feel free to adjust the spices to suit your taste!