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How To Prepare A Nice Chicken Shawarma

Chicken shawarma


  • Freshly ground cardamom

  • All spice

  • Tahini

  • Minced garlic

  • Lemon juice

  • Olive oil

  • 8 skinless, boneless chicken thighs

  • Malt vinegar

  • Chopped fresh parsley

  • Tomatoes, thinly sliced

  • Sliced onion

  • Shredded lettuce

  • Bread rounds

  • Plain yogurt

  • Vegetable oil

  • Salt and pepper to taste


    In a bowl, mix the malt vinegar, yogurt, vegetable oil, blended flavor, cardamom, salt and pepper.

    Put the chicken thighs into the blend and swing to coat. Cover and marinate in the icebox for no less than 4 hours or overnight.

    Preheat the stove to 350 degrees F (175 degrees C).

    In a little bowl, combine the tahini, yogurt, garlic, lemon juice, olive oil, and parsley.

    Season with salt and pepper, taste, and alter flavors if wanted. Cover and refrigerate.

    Cover the chicken and prepare in the marinade for 30 minutes, turning once.

    Reveal, and cook for an extra 5 to 10 minutes, or until chicken is carmelized and cooked through.

    Expel from the dish, and cut into cuts.

    Put sliced chicken, tomato, onion, and lettuce onto pita breads.


Written by How South Africa

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