Chicken Shawarma Recipe
Ingredients
| Malt vinegar | 1⁄2 Cup (8 tbs) | |
| Plain yogurt | 1⁄4 Cup (4 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Mixed spice | 1 Teaspoon | |
| Cardamom | 1⁄4 Teaspoon | |
| Skinless boneless chicken thighs | 8 | |
| Tahini | 1⁄2 Cup (8 tbs) | |
| Garlic | 1⁄2 Teaspoon, minced | |
| Lemon juice | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Chopped parsley | 1 Tablespoon | |
| Tomatoes | 4 Medium, thinly sliced | |
| Onion | 1⁄2 Cup (8 tbs), sliced | |
| Lettuce | 4 Cup (64 tbs), shredded | |
| Pita bread rounds | 8 | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 447 Calories from Fat 168
% Daily Value*
Total Fat 19 g29.9%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 0.92 mg0.31%
Sodium 388.8 mg16.2%
Total Carbohydrates 44 g14.8%
Dietary Fiber 3.7 g14.6%
Sugars 4.8 g
Protein 29 g57.1%
Vitamin A 57.3% Vitamin C 32.7%
Calcium 10.4% Iron 11.8%
*Based on a 2000 Calorie diet
Directions
2.Preheat the oven to 350 degrees F (175 degrees C). 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.
3.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.
4.Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce
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