Shawarma is vastly popular across the middle-east. Chicken baked in a yoghurt marinade, rolled up in pita bread and served with tahini.

Time: 60 minutes


  • 8 skinless, boneless chicken thighs
  • For the marinade:
  • 1/2 cup malt vinegar
  • 1/4 cup plain yogurt
  • 1 Tbsp vegetable oil
  • Salt and pepper to taste
  • 1/4 tsp freshly ground cardamom
  • 1 tsp all spice
  • For the sauce:
  • 1/2 cup tahini
  • 1/4 cup plain yogurt
  • 1/2 tsp minced garlic
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp chopped fresh parsley
  • Salt and pepper to taste
  • For plating:
  • 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 tahini sauce.