Chicken Shawarma

Ingredients

Contains: milk, wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup malt vinegar
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 teaspoon mixed spice
• 1/4 teaspoon freshly ground cardamom
• 8 skinless, boneless chicken thighs
• 1/2 cup tahini
• 1/4 cup plain yogurt
• 1/2 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 4 medium tomatoes, thinly sliced
• 1/2 cup sliced onion
• 4 cups shredded lettuce
• 8 pita bread rounds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, whisk the malt vinegar, 1/4 cup plain yogurt, vegetable oil, mixed spice, cardamom, and salt and pepper. Add the chicken thighs, toss to coat, cover, and refrigerate for at least 1 hour or up to overnight.

2. For the sauce, stir the tahini, the second 1/4 cup plain yogurt, minced garlic, lemon juice, and a splash of water until smooth. Season with salt and pepper, stir in the chopped parsley, and refrigerate.

3. Heat the olive oil in a large skillet over medium-high heat. Shake off excess marinade from the chicken and cook in batches, 6 to 8 minutes per side, until browned and the thickest part reaches 165°F (74°C).

4. Transfer the cooked chicken to a board, rest for 5 minutes, then slice thinly.

5. Warm the pita rounds in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes.

6. Spread a generous spoonful of sauce inside each warm pita. Layer with shredded lettuce, sliced tomatoes, sliced onion, and the sliced chicken, then fold and serve.