Shawarma with chicken, cucumber and tomato relish and tahini sauce

Tasty and juicy shawarma can be cooked even at home without use of special equipment for frying meat. Chicken the hips are cut into thin small pieces, marinated in spices and grilled on skewers, after which they get one delicious aroma, taste and juiciness, as in a purchased shawarma. If a fry chicken on wooden skewers, do not forget to soak them in cold water so that they do not burn on the grill. Serve chicken in pitah pockets with spicy fresh relish cucumbers and tomatoes sprinkled with sesame paste sauce tahini. Share with friends: Time: one hour. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chicken Shawarma

• 1.5 tsp ground zira
• 1.5 tsp paprika
• 1/4 tsp ground allspice
• 1/4 tsp chili powder
• 1 clove garlic, grated
• 6 chicken thighs without skin and bones, cut into strips of 2.5 see (about 0.7 kg.)
• 3.5 tbsp. l olive oil

Cucumber and Tomato Relish

• 2 tbsp. l olive oil
• 2 tsp apple or white balsamic vinegar
• 1 tsp dried oregano
• 2 tomatoes Cream, chopped
• 1 smooth chopped cucumber
• 1 clove garlic, grated
• Juice 1 Lemon
• Half a small red onion, chopped
• A handful of fresh chopped parsley leaves

Tahini sauce

• 1/4 Art. tahini pasta
• 1 tbsp. l olive oil
• Juice of half a lemon
• 4 pockets of white pitas with a diameter of 15 cm.
• Olive oil

Recipes with similar ingredients: cumin, paprika, allspice, chili seasoning, garlic, chicken thighs, apple cider vinegar, oregano, plum tomatoes, cucumbers, lemon, red onion, parsley, tahini, pita

Recipe preparation:

1. Shawarma:

   Combine zira, paprika, allspice, chili powder and garlic. Put the chicken in a sealed plastic bag with ziplock and add olive oil. Add the spice mix and mix, evenly distributing them throughout the meat. Seal the package and put it in the refrigerator to marinate for at least 30 minutes.

2. Preheat the grill to moderate heat.
3. Place the pickled pieces of chicken on thin skewers, leaving enough space to hold skewers, about 3 pieces of chicken on a skewer. When all chicken is strung, sprinkle salt and put on a heated oiled grill and fry 4 minutes on each side or just 8 minutes.

4. Relish:

   Combine olive oil, vinegar, oregano, tomatoes, cucumbers, garlic, onions, parsley and a little salt and black pepper.

5. Tahini Sauce:

   In a medium-sized bowl, mix the tahini paste, olive oil, lemon juice and 1/4 tbsp. water. Salt to taste.

6. To serve, fill pit pockets with fried chicken and Serve with cucumber religion and tahini sauce.