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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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These are delicious and addicting. You can also use beef or lamb in place of the chicken. I usually will make my own tahini (See Heavenly Hummus. Ingredients:
1 1/2 lbs boneless skinless chicken (thighs or breasts, thinly cut) |
1 cup plain yogurt |
1/4 cup vinegar |
2 garlic cloves, crushed |
1 teaspoon pepper |
1/2 teaspoon salt |
2 cardamom pods |
1 teaspoon allspice |
1 lemon, juice of |
1 cup tahini |
2 garlic cloves, crushed |
1/4 cup lemon juice |
2 tablespoons yogurt |
8 small pita bread, whole or 4 large pita breads, halved |
thinly slice cucumber |
thinly sliced onion |
1/2 teaspoon sumac |
thinly sliced tomato |
1/2 cup fresh parsley, finely chopped |
pickle, slices (optional) |
Directions:
1. 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).
2. Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
3. 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.
4. While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
5. Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add any other filling ingredients in a large bowl and combine well.
6. When the chicken is done, you can shred it, slice it, or leave into large pieces. Just make sure it is thinly cut.
7. Spread each half pita with hummus.
8. Place enough chicken on pita that cover 1/4 of the loaf.
9. Add veggies and pour on sauce.
10. Roll like a soft taco or burrito and you have shawarma!
11. You can also stuff the pocket of the pita if you prefer. I prefer to roll large pitas and stuff the smaller ones.
12. ****Cooking time does not include refrigerating overnight****.
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