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My review
Chicken Shawarma
Wendy
"Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum."
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Ingredients
4 h 50 m servings 402Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
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Reviews
Read all reviews 4868 Ratings
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Most helpful positive review
8/9/2002
I have always been fond of lamb shawarma but now after trying this version with chicken I like it equally. Some folks may not know what "mixed spice" is- not to be confused with pumpkin pie spic...
Most helpful critical review
11/2/2002
First, let me say I love shawarmas. I've had them in many restaurants and even had them in Israel. This tasted nothing like any shawarma I've ever had. I'm not particularly a big fan of hummus s...
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8/9/2002
I have always been fond of lamb shawarma but now after trying this version with chicken I like it equally. Some folks may not know what "mixed spice" is- not to be confused with pumpkin pie spic...
9/17/2006
That was one of the best recipes to try. i come from the Arab world and i know what an authentic Shawerma is. And this is one but with one little modification which is replacing the chicken with...
11/2/2002
First, let me say I love shawarmas. I've had them in many restaurants and even had them in Israel. This tasted nothing like any shawarma I've ever had. I'm not particularly a big fan of hummus s...
2/9/2005
I gave this a 4 star only because my hubby didn't like the tahini sauce, BUT I loved it! I've had this before at a resturant, and this recipe is right on. The kids and the hubby ate it without...
3/2/2007
This was absolutely incredible! Used rice vinegar instead of malt and only marinated for 15 min or so, but the combination of the tangy chicken with the yogurt sauce was unbelievable. Reminded m...
11/6/2006
My chicken would not cook in the marinade, perhaps because it went straight from the refrigerator to the oven. I had to transfer it to a wire rack and finish it off at 400F. Other than that hi...
9/7/2004
I have had Shawarma from several restaurants. Each place taste a bit different. I am sure there are better chicken shawarma recipes out there! This recipe did nothing for me. I followed the rec...
7/24/2006
The marinade was great! I also added pickled turnip and some parsely to the pita before serving.
8/29/2002
I haven't tried the restaurant version, so I can't compare. I couldn't find boneless thighs, so I used regular ones, but had to increase the cooking time since chicken was still raw when I check...