Chicken Shawerma

Chicken Shawerma
1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 Greenfields Cardamom Pods
1 teaspoon Greenfields Lebanese 7 Spice
juice from 1 lemon
8 loaves of pita bread
Thinly sliced onions
1/2 teaspoon Greenfields Sumaq
For the Sauce
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt


Prepare the Marinade

  • Combine the yoghurt, vinegar, garlic, pepper, salt, cardamon pods, Lebanese 7 Spice and Lemon juice to make the marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).

Prepare the Chicken

  • Add chicken, cover and refrigerate at least 8 hours, preferably overnight.
  • In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
  • While chicken is cooking, prepare the sauce.

Prepare the Sauce

  • Combine sauce ingredients and mix well. Set aside.

Prepare the Pita

  • Take the onions, tomatoes, cucumbers and sprinkle with sumac.
  • When the chicken is done, cut into thin slices.
  • Place enough chicken on pita that cover 1/4 of the loaf.
  • Pour sauce.