Chicken Shawarma

Chicken Shawarma

Chicken Shawarma
Most Lebanese restaurants serve a fantastic sandwich. Can be served with Toum or tahini sauce.

Mix the malt vinegar and oil together in a glass baking dish.

Yogurt, vegetable oil, cardamom, salt, and pepper in a 1/4 cup mixture.

Turn the chicken thighs to coat them after placing them in the mixture.

For at least 4 hours or overnight, cover and marinate the food in the refrigerator.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Combine the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley in a small bowl.

Taste, add salt and pepper as desired, and adjust flavors.

Refrigerate and cover