Shawarma Sandwich
INGREDIENTS
For the chicken
4 chicken breasts, butterflied
3 tablespoons olive oil
Juice of 1 lemon
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 teaspoons salt
3 tablespoons vegetable oil
For the salad
1/2 English cucumber, peeled, seeded and diced
4 plum tomatoes, seeded and diced
1 medium sweet white onion, diced
1 cup flat leaf parsley, chopped
Juice of 1 lemon
3 tablespoons olive oil
Salt, to taste
Tahini sauce
1/2 cup tahini
1/4 cup warm water
1 clove garlic, minced
Juice of 1/2 lemon
Salt, to taste
To assemble:
Warm pita
Hot sauce
METHOD OF PREPRATION
Combine all chicken ingredients in a bowl. Cover, and allow to marinate in the fridge for a minimum of 2 hours to overnight.
In a pan on medium-high heat, heat vegetable oil and add chicken breasts, making sure not to crowd the pan.
Cook until chicken is browned and slightly crispy on both sides and juices run clear. Set chicken aside to rest, then chop into small pieces.
Combine all salad ingredients in a bowl, and set aside until assembly.
Combine all tahini sauce ingredients in a blender, and blend until smooth.
To assemble, place salad on pita, followed by chopped chicken, tahini sauce and hot sauce to taste.
