Arabic Shawarma

  •  8 Chicken Thighs (skinless & boneless)
  •  1 tsp. Mixed Spice
  •  ¼ tsp. Cardamoms (Choti Ilaichi) (freshly grounded)
  •  Salt (to taste)
  •  Black Pepper Powder (Pisi Kaali Mirch) (to taste)
  •  ¼ cup Plain Yogurt
  •  ½ cup Malt Vinegar
  •  1 tbsp. Vegetable Oil


  •  ¼ cup Plain Yogurt
  •  ½ cup Tahini Sauce
  •  ½ tsp. Garlic (Lehsan) (minced)
  •  Salt (to taste)
  •  Black Pepper Powder (Pisi Kaali Mirch) (to taste)
  •  2 tbsp. Lemon Juice (Nimbu Arakh)
  •  1 tbsp. Fresh Parsley (chopped)
  •  1 tbsp. Olive Oil (Zaitoon Ka Tail)
  • 8 Pita Bread Rounds
  •  4 medium Tomatoes (thinly sliced)
  •  ½ cup Onion (sliced)
  •  4 cups Lettuce (shredded)


  • In a glass baking dish, mix together malt vinegar, ¼ cup plain 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 oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, ¼ cup plain yogurt , garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • Cover 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 inside of pita breads. Roll up, and top with the tahini sauce .
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1 Comment on this article. Feel free to join this conversation.

  1. Monserrate October 21, 2011 at 12:01 am - Reply

    Nice article. Its realy nice. More information help me.

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