Chicken Shawarma

Ingredients:
Pita Bread/Khubz - 4 (Click here to view Pita Bread/Khubz recipe)
Aluminium Foil for wrapping

For Chicken Filling:
Boneless Chicken cut into thin strips - 500g
Curd/Yoghurt - 1/2 Cup Cinnamon+Cloves+Cardamom (Ground to a fine powder) - 2 Tbsp
Crushed Pepper Corns - 2 Tsp
Roasted Curry Powder - 1 Tbsp
Ginger & Garlic Paste - 1 Tsp
Lemon Juice - 1/4 Cup
Salt to taste

For Tahini Sauce:
Tahina - 1/2 Cup
Yoghurt - 1/4 Cup
Lemon Juice - 1 Tbsp
Salt to Taste

Onions, Tomatoes, Cucumber - Sliced
Lettuce - Few leaves

Method:

1. Marinate the chicken with all the ingredients in that category, and keep covered for at least 2 hours.

2. Whisk together the ingredients of Tahini Sauce and refrigerate.

3. Heat a pan with a tablespoon of butter and add the marinated chicken. Cook on medium low flame until the moisture evaporates and the chicken turns tender. 

4. Cut a square piece of foil (which is enough to wrap the shawarma fully) and place on a clean and dry plate. On that place the pita bread.

5. Apply some tahini sauce in the middle and arrange the chicken followed by lettuce, onion & tomato slices and cucumber.

6. Wrap as tightly as possible and fold both edges.

7. Place on preheated oven at 200C for 5 minutes and serve hot.