By Nikita Toppo
Planning a house party? Treat your guests with chicken shawarma.
Boneless chicken thighs, For Marinade: 1/2 cup malt vinegar, 1/4 cup plain yogurt, 1 tbsp vegetable oil, salt and pepper to taste, 1/4 tsp ground cardamom, 1 tsp all spice powder, For the sauce: 1/2 cup tahini, 1/4 cup plain yogurt, 1/2 tsp garlic (minced), 2 tbsp Lemon juice, 1 tbsp olive oil, salt and pepper to taste For Plating: 4 tomatoes, 1/2 cup onion, 4 cups lettuce (shredded), 8 pita bread rounds
In a baking dish, mix together all the ingredients under for marinade and place the chicken into the mixture and turn to coat.
Cover and marinate in the refrigerator for at least 4 hours. Preheat the oven to 350 degrees F.
In a bowl, mix together the tahini, yogurt, garlic, lemon juice, olive oil, and season with salt and pepper. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 10 minutes. Remove the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, top with tahini sauce and serve.