Chicken Shawarma with Tahini

Recipe by
Total Time:
60-90 minutes
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Mutton Kola Urudai (Deep fried minced mutton balls), Best Mutton Sandwich, Easy Wholewheat Cheese Straws

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3

Ingredients

  • 500 g - Chicken
  • 3 tbsp - oil
  • 4 - pita bread or naan
  • Marinade for chicken:
  • 3 tbsp - yogurt
  • 2 tbsp - Lemon juice
  • 1 tbsp - parsley, chopped
  • 1/4 tsp - nutmeg, ground
  • 1/4 tsp - paprika
  • 1/4 tsp - ginger, ground
  • 1/4 tsp - cloves, ground
  • 1/4 tsp - cardamom, ground
  • 1/4 tsp - cinnamon, ground
  • 1/4 tsp - all spices
  • 2 Cloves - garlic, grated
  • Salt - to taste
  • For the tahini sauce:
  • 3 tbsp - tahini
  • 1.5 tbsp - yogurt
  • 1 tbsp - Lemon juice
  • 2 - Garlic cloves, grated
  • Salt - to taste
  • For the filling:
  • Lettuce - few leaves
  • 1/2 - medium sized cucumber, sliced
  • 1 - medium sized tomato, sliced
  • 5 to 6 - black Olives
  • 2 tbsp - feta cheese
  • 1 - medium sized red onion, sliced

How to Make Chicken Shawarma with Tahini

  • To marinate:
  • To get really thin slices of the meat, take the frozen chicken and leave it outside for about 1/2 an hour.
  • The meat should be in the half defrosted stage. At this stage, using a sharp knife, thinly slice the chicken.
  • Marinate the chicken, with all the marinade ingredients and leave it for minimum 2 hours or overnight in the refrigerator.
  • Cooking the chicken:
  • Take oil in a wide open pan. Add all the chicken pieces and cook, until it looks dry.
  • Prepare the sauce:
  • Add all the sauce ingredients in a bowl and mix it well.
  • Assemble the shawarma:
  • Take the pita bread and lay it flat.
  • Spread the sauce on the pita bread, arrange some chicken pieces on top it, add some filling with lettuce, cucumber, tomato, olives, onions and feta cheese.
  • Wrap the pita bread and serve immediately.
  • Recipe courtesy: Taste of Pearl City