Ingredients:

• 500 g – Chicken
• 3 tbsp – oil
• 4 – pita bread or naan
• Marinade for chicken:
• 3 tbsp – yogurt
• 2 tbsp – Lemon juice
• 1 tbsp – parsley, chopped
• 1/4 tsp – nutmeg, ground
• 1/4 tsp – paprika
• 1/4 tsp – ginger, ground
• 1/4 tsp – cloves, ground
• 1/4 tsp – cardamom, ground
• 1/4 tsp – cinnamon, ground
• 1/4 tsp – all spices
• 2 Cloves – garlic, grated
• Salt – to taste
• For the tahini sauce:
• 3 tbsp – tahini
• 1.5 tbsp – yogurt
• 1 tbsp – Lemon juice
• 2 – Garlic cloves, grated
• Salt – to taste
• For the filling:
• Lettuce – few leaves
• 1/2 – medium sized cucumber, sliced
• 1 – medium sized tomato, sliced
• 5 to 6 – black Olives
• 2 tbsp – feta cheese
• 1 – medium sized red onion, sliced

Method:

1. To marinate:
2. To get really thin slices of the meat, take the frozen chicken and leave it outside for about 1/2 an hour.
3. The meat should be in the half defrosted stage. At this stage, using a sharp knife, thinly slice the chicken.
4. Marinate the chicken, with all the marinade ingredients and leave it for minimum 2 hours or overnight in the refrigerator.
5. Cooking the chicken:
6. Take oil in a wide open pan. Add all the chicken pieces and cook, until it looks dry.
7. Prepare the sauce:
8. Add all the sauce ingredients in a bowl and mix it well.
9. Assemble the shawarma:
10. Take the pita bread and lay it flat.
11. Spread the sauce on the pita bread, arrange some chicken pieces on top it, add some filling with lettuce, cucumber, tomato, olives, onions and feta cheese.
12. Wrap the pita bread and serve immediately.
13. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz