Use of Fridge or Freezer have improved the life of foods.
- 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
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1 cup plain yogurt
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1/4 cup vinegar
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2 cloves garlic, crushed
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1 teaspoon pepper
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1/2 teaspoon salt
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2 cardamom pods
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1 teaspoon allspice
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juice from 1 lemon
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FOR THE SAUCE:
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1 cup tahini
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2 cloves garlic, crushed
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1/4 cup lemon juice
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2 tablespoons yogurt
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PITA FILLINGS:
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8 loaves of pita bread or 4 large
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thinly slice cucumbers
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thinly sliced onions
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1/2 teaspoon sumac
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thinly sliced tomatoes
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1/2 cup fresh parsley, finely chopped
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pickle slices (optional)
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.
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Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
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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.
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While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
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Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
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When the chicken is done, you can shred it, slice it, or leave into large pieces.
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As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
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Prepare the Pita: Place enough chicken on pita that cover 1/4 of the loaf.
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Add veggies and pour sauce.
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Roll like a soft taco or burrito and you have shawarma!
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You can also stuff the pocket of the pita if you like.
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Serving Shawarma: You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.