Homemade Chicken Shawarma With Ben Stiller And Ahmed Badr Recipe By Tasty

Steps:

• 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.

Steps:

• Combine all marinade ingredients in a large bowl and whisk together.
• Add the chicken thighs and coat evenly.
• Cover and chill for at least 1 hour and up to 12 hours
• Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
• Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
• Line a baking sheet with foil and a wire rack.
• Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes. You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
• While chicken rests, warm your pitas in the still-warm oven for a few minutes.
• Slice the chicken into thin strips and transfer to platter.
• Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
• Enjoy!