Monday, August 17, 2009

Chicken Shawarma

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
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt

Tahini (Sesame Seed Paste)
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
Preheat oven to 350. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil.

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)

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

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