- 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
- In a glass baking dish, mix together the malt vinegar, 1/4 cup 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 the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover the 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 onto pita breads. Roll up, and top with the tahini sauce.
03/06/2017
recipepes.com
chicken shawarma, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
