Chicken Shawerma
Serves 6-8
4 chicken breast with skin
1 onion crushed very finely
1/2 tbs allspice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cardamom powder or 2 whole
2 bay leaves crushed
2 or 3 crushed cloves of garlic
1/4 cup vinegar
1 cup yogurt
1/2 cup olive oil
2 tbs lemon juice
1 tsp pepper
1/2 tsp cayenne pepper or to taste
Mix chicken with all ingredients, keep refrigerated at least 4 hours (longer the better).
On a hot oiled grill, place chickens skin side down for about 3 minutes
turn to the other side and grill for additional 3 minutes, turn again for 2 minutes on each side total of 10 minutes or until juice runs clear when pierced.
Remove from grill, let it rest for few minutes. Slice diagonally in thin strips
serve in pita bread with tahinah, tomato slices, pickled vegetables. You may also serve with hummus and yogurt salad and don't forget the hot sauce for a nice kick.
