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Chicken Shawarma :
Submitted by: Claudine | Date Added: 14 Jul 2010
Listed in: Lebanese Chicken

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 1/2 cup malt vinegar
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 teaspoon mixed spice
• 1/4 teaspoon freshly ground cardamom
• 8 skinless, boneless chicken thighs
• 1/2 cup tahini
• 1/4 cup plain yogurt
• 1/2 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 4 medium tomatoes, thinly sliced
• 1/2 cup sliced onion
• 4 cups shredded lettuce
• 8 pita bread rounds
Preparation

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
• Place the chicken thighs into the mixture and turn to coat.
• Cover and marinate in the refrigerator for at least 4 hours or overnight.
• 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.
• 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 the tahini sauce. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)