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