Chicken Shawarma - Luminarc Simply Trompette

Ready in: 55 mins | Serving: 4

Ingredients

• 1 1/2 pounds chicken thighs/breasts (boneless, skinless, thinly cut)

For the Marinade:

• 1 cup yogurt (plain)
• 2 cloves garlic (crushed)
• 2 cardamom pods
• 2 tbsps. lemon juice (from 1 lemon)
• 1 tsp. pepper
• 1/2 tsp. salt1/4 cup vinegar
• 1 tsp. allspice
• 1/4 cup vinegar

Sauce:

• 1 cup tahini
• 1/4 cup lemon juice
• 2 tbsps. yogurt
• 2 cloves garlic (crushed)

Sandwich:

• 1 to 2 tomatoes (thinly sliced)
• 1/2 tsp. sumac
• Pickle slices (optional)
• 1 cucumber (thinly sliced)
• 1 onion (thinly sliced)
• 8 small pita breads (4 large pita breads)
• 1/2 cup fresh parsley (finely chopped)

Directions:

Marinade

1. Take a large bowl, add yogurt, vinegar, salt, pepper, crushed garlic, allspice, lemon juice (1 lemon) and cardamom
2. Add the chicken in the marinade and mix well. Add olive oil if the mixture seems dry. Cover the bowl with a plastic wrap and refrigerate for 8 hours or overnight

Chicken:

3. Take a large saucepan, add in marinated chicken and cook over medium flame for about 45 minutes or until done. Add some water if the chicken looks dry
4. Shred or slice the chicken when done

Sauce

5. Take a small bowl, add tahini, lemon juice (1/4 cup) crushed garlic (2 cloves) and yogurt. Mix all the ingredients well. Set aside

Assemble the Shawarma

6. In a large bowl, add tomatoes, cucumbers and onions. Sprinkle sumac on top and add in pickle slices (optional) and parsley. Mix them all together. Place the bowl aside
7. Put the chicken on pita bread and cover ¼ of the bread. Add all the vegetables and pour sauce on top. Roll the bread and serve!

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