How to make chicken shawarma for your self,family and friends

Chicken Shawama

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read "Shawarma 101: Tips for Making Authentic Shawarma". You won't be disappointed!

Ingredients: 

1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut) 

1 cup plain yogurt 

1/4 cup vinegar 

2 cloves garlic, crushed 

1 teaspoon pepper 

1/2 teaspoon salt 

2 cardamom pods 

1 teaspoon allspice 

juice from 1 lemon 

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FOR THE SAUCE: 

1 cup tahini 

2 cloves garlic, crushed 

1/4 cup lemon juice 

2 tablespoons yogurt 

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PITA FILLINGS: 

8 loaves of pita bread or 4 large 

thinly slice cucumbers 

thinly sliced onions 

1/2 teaspoon sumac 

thinly sliced tomatoes 

1/2 cup fresh parsley, finely chopped 

pickle slices (optional) 

Preparation:

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferably overnight. 

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside. 

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips. 

Prepare the Pita

Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket. 

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