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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
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.

2 lg. (1.25 lbs) chicken breasts $2.48
cup plain yogurt $0.25
1 Tbsp minced garlic $0.36
1 Tbsp lemon juice $0.32
tsp cinnamon $0.03
tsp dried oregano $0.03
tsp salt $0.02
tsp ground nutmeg $0.03
tsp ground cloves $0.03
7 oz. cup plain greek yogurt $1.59
tsp minced garlic $0.03
tsp dried dill $0.03
tsp salt $0.02
4 homemade naan, pita, or flatbread $0.64
head romaine lettuce $0.80
1 medium cucumber $0.69
2 medium roma tomatoes $0.63
In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon,
oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat well, cover and refrigerate for
4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.
Prepare the yogurt sauce for the sandwiches. Open a 7 oz. container of plain greek yogurt and stir in
the garlic, dill, and salt. Refrigerate until ready to use.
After marinating the chicken, grill until cooked through (I use a George Foreman, cooked for about 7
Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and
slice the cucumber and tomato.
Build the chicken shawarma sandwiches. Spread the yogurt sauce on your flat bread, top with the
chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay
closed as you eat.