Chicken Breast Shawarma Seasoned with Cardamom and Parsley with homemade tahini sauce

👨‍🍳 Method

For the Shawarma

1. 1
   Coat the strips of the chicken in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, cardamom, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour.

   BowlRefrigerator
2. 2
   Heat a heavy pan over high heat.

   StoveFrying pan
3. 3
   Add the chicken and fry about 6 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.

   StoveFrying pan

   💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Heat a dry pan over medium heat, and warm the pita in it.

   StoveFrying pan
5. 5
   Mix the tahini and lemon juice and season with salt.
6. 6
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
7. 7
   Spread in the pita the tahini, arrange in it the shawarma and the parsley, roll up and serve immediately.