Middle Eastern Chicken Shawarma
A Middle-Eastern chicken shawarma features thinly sliced marinated meat wrapped in pita bread with fresh vegetables and a savory sauce.
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Instructions
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Combine yogurt, vinegar, crushed garlic, pepper, salt, cardamom, allspice, and the juice of one lemon in a large bowl. Add chicken, ensuring it is well coated; incorporate olive oil if the mixture is too dry. Cover and refrigerate the marinated chicken for at least 8 hours.
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Cook the marinated chicken in a stockpot or large saucepan over medium heat for 20 minutes until cooked through, adding water if necessary to prevent dryness. Shred or slice the cooked chicken.
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While the chicken cooks, prepare the sauce by combining tahini, crushed garlic, 1/4 cup lemon juice, and 2 tablespoons yogurt in a small bowl.
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In a separate bowl, mix onions, tomatoes, cucumbers, sumac, parsley, and optional pickle slices. Fill each pita bread with chicken, the prepared vegetable mixture, and a drizzle of sauce, then roll or stuff to assemble.