Chicken Shawarma

Name: Chicken Shawarma
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Cuisine: Israeli, Lebanese, Turkish
Ingredients: 8 whole Boneless Chicken Thigh; 0.5 cup Diced Onion; 4 whole Diced Tomatoes; 1 tbsp Fresh Parsley; 0.25 tsp Ground Cardamom; 2 tbsp Lemon Juice; 0.5 cup Malt Vinegar; 0.5 tsp Minced Garlic; 1 tsp Mixed Spice; 1 tbsp Olive Oil; 8 whole Pita Bread; 0.25 cup Plain Yogurt; 1 dash Salt & Pepper; 4 cups Shredded Lettuce; 0.5 cup Tahini; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Israeli 🇮🇱Lebanese 🇱🇧Turkish 🇹🇷 High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Chicken Shawarma features tender, spice-marinated chicken roasted until juicy, then tucked into warm pitas with crisp lettuce, tomatoes, and onions. A nutty tahini-yogurt sauce adds tang and richness that balances the aromatics of cardamom and mixed spices. Ideal for a satisfying lunch or casual dinner, it’s flavorful, fresh, and customizable for the table.

Prep10 mins
Cook40 mins
Serves8
DifficultyMedium

1

Gather all the ingredients.
2

For the marinade: Mix malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper in a glass baking dish.
3

Add the chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4

Preheat the oven to 350 degrees F (175 degrees C). For the tahini sauce: Stir together tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley in a small bowl. Season with salt and pepper, taste, and adjust the flavors if desired. Cover and refrigerate.
5

Cover the chicken and bake it in the marinade for 30 minutes, turning once. Uncover and cook for an additional 5 to 10 minutes, or until the chicken is browned and cooked through.
6

Remove the chicken from the dish and slice it.
7

Place the sliced chicken, tomato, onion, and lettuce on pita breads. Roll up and top with tahini sauce.