what is the best recipe for making shawarma?(I need it for dinner..please help)?

Question

The shawarma sauce should not contain tahini(sesame seed sauce) because my children donot like it much...
I will be grateful if you write in the recipe.... :-)

Answer 1

INGREDIENTS
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
DIRECTIONS
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 through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Answer 2

Chicken Shawarma Recipe
INGREDIENTS:
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 cardamom pods
1 teaspoon allspice
juice from 1 lemon
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FOR THE SAUCE:
1 cup tahini
2 cloves garlic, crushed
1/4 cup lemon juice
2 tablespoons yogurt
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PITA FILLINGS:
8 loaves of pita bread or 4 large
thinly slice cucumbers
thinly sliced onions
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle slices (optional)
PREPARATION:
Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
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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. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
Prepare the Pita
Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.
Serving Shawarma
You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.