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Chicken Shawarma

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Chicken Shawarma

Post by ayesha on Tue Jan 19, 2010 8:46 pm

1 INGREDIENTS


  • 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 THE SAUCE:
  • 1 cup tahini
  • 2 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 2 tablespoons yogurt

  • PITA FILLINGS:
  • 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)


2 COOKING DIRECTIONS



  1. 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.
  2. Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
  3. 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.
  4. While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
  5. Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
  6. When the chicken is done, you can shred it, slice it, or leave into large pieces.
  7. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
  8. Prepare the Pita: Place enough chicken on pita that cover 1/4 of the loaf.
  9. Add veggies and pour sauce.
  10. Roll like a soft taco or burrito and you have shawarma!
  11. You can also stuff the pocket of the pita if you like.
  12. Serving Shawarma: You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.
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ayesha
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