Chicken Shawarma Sandwich - Food Fanatic
Print

Chicken Shawarma Sandwich

Embed
      4 Servings

Ingredients

For the marinade:
  • 1 cup Plain Yogurt
  • 1/4 cup Vinegar
  • 2 cloves Garlics, crushed
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Salt
  • 2 Cardamom Pods
  • 1 teaspoon Allspice
  • 2 tablespoons Fresh Lemon Juice
For the Chicken:
  • 1 1/2 pounds Boneless Skinless Chicken Thighs, thinly cut (use breast if you prefer)
For the Sauce:
  • 1 cup Sesame Tahini
  • 2 cloves Garlics, crushed
  • 1/4 cup Lemon Juice
  • 2 tablespoons Plain Yogurt
For the Sandwich:
  • 1 medium Onion, thinly sliced
  • 1 medium whole Fresh Tomato, thinly sliced
  • 1 Cucumber, thinly sliced
  • 1/2 teaspoon Ground Sumac
  • 1/2 cup Fresh Parsley, finely chopped
  • Sandwich Pickle Slice, optional
  • 8 small Pita Breads

Directions

  1. Mix the yogurt, vinegar, crushed garlic, pepper, salt, cardamom, allspice, and juice of 1 lemon together in a large bowl.
  2. Add the chicken, making sure it is well covered with the marinade. If it seems a bit dry, add enough olive oil to reach the right consistency. 
  3. Cover and place in the refrigerator for at least 8 hours, or preferably overnight.
  4. After the chicken has marinated, place it into a large saucepan and cook it for 20 minutes until done. If it becomes dry, add a little water.
  5. Once the chicken is cooked, you can either leave it as it is or shred it.
  6. Whilst the chicken is cooking, mix together the tahini, crushed garlic, 1/4 cup lemon juice, and 2 tablespoons yogurt in a small bowl, then set aside.
  7. In a larger bowl, add  the onions, tomatoes, and cucumbers. Sprinkle with sumac, then add the parsley and optional pickle slices, mixing well. Set aside.
  8. Cover 1/4 of each pita bread with the chicken. Top with the vegetables and cover with sauce. 
  9. Roll like a burrito or cut the pita open to form a pocket and fill it.
Chicken shawarma photo
Source: The Spruce Eats