Chicken Shawarma Sandwich


•  8 Boneless chicken thighs (skinless)

For the marinade:

• 1/2 Cup vinegar

• 1/4 Cup Plain yogurt

• 1 Tbsp Vegetable oil

• To taste Salt and pepper

• 1/4 tsp Freshly ground cardamom

• 1 tsp All spice

 For the sauce:

• 1/2 Cup Tahini

• 1/4 Cup Plain yogurt

• 1/2 tsp Garlic (minced)

• 2 Tbsp Lemon juice

• 1 Tbsp Olive oil

• 1 Tbsp Fresh parsley, chopped

•  To taste Salt and pepper

For plating:

• 4 Medium Tomatoes, sliced

• 1/2 Cup Onion, sliced

• 4 Cups Lettuce, shredded

• 8 Pita bread rounds


• 1.In a glass baking dish, mix together the vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.

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

• 3.Preheat the oven to 350 degrees F (175 degrees C).

• 4.In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.

• 5.Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

• 6.Cover the chicken and bake in the marinade for 30 minutes, turning once.

• 7.Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.

• 8.Remove from the dish, and cut into slices.

• 9.Place sliced chicken, tomato, onion, and lettuce onto pita breads.

• 10.Roll up, and top with tahini sauce.


Lara Kh.