Shawarma

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs or breast (thinly cut)
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 garlic cloves, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pots
• 1 teaspoon allspice
• Juice from 1 lemon

Sauce

• 1 cup tahini
• 2 garlic cloves, crushed
• 1/4 cup lemon juice
• 2 tablespoon plain yogurt

Toppings/garnishes (pita fillings)

• 8 loaves of pita bread or 4 lage
• Thinly slice cucumbers
• Thinly sliced onions
• 1/2 teaspoon sumac
• Thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped

Preparation

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).

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.

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.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it or leave into large pieces. As long as it is thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita.

Place enough chicken on pita that cover 1/4 of the loaf, add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma.