Ingredients
For the pita:
2 - 3 tablespoons chicken shawarma
1 tablespoons of amba
2 - 3 tablespoons salad
Pickled onions
Tahini
For the chicken shawarma
2 lb free range chicken thighs
½ cup extra virgin olive oil
2 tsp cumin powder
2 tsp baharat powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp salt
For the amba
1 mango
½ teaspoon citric acid
2 tablespoons Tirshi (equal parts cumin, turmeric, cayenne pepper, fenugreek and salt)
For the chopped salad
2 - 3 cucumbers
2 - 3 tomatoes
½ small red onion
½ Juice from a lemon
¼ bunch of parsley
1 teaspoon of sumac
Salt
Extra virgin olive oil
For the pickled onions
2 red onions
¼ cup honey
1 cup vinegar
1 cup water
1 teaspoon salt
Directions
Step 1
Prepare the pickled onions: Slice the red onions as thin as possible.
2 red onions
Step 2
Combine honey, vinegar, water, and salt.
¼ cup honey
1 cup vinegar
1 cup water
1 teaspoon salt
Step 3
In a jar, combine the liquid mix with the onions and let it sit in room temperature for at least 2 hours.
Step 4
Prepare the amba: Peel the mango.
1 mango
Step 5
In a food processor, blend the mango with the citric acid and the spices until smooth.
½ teaspoon citric acid
1 mango
2 tablespoons Tirshi (equal parts cumin, turmeric, cayenne pepper, fenugreek and salt)
Step 6
Prepare the salad: Chop cucumbers, tomatoes and red onion into small cubes. Chop the parsley.
2 - 3 cucumbers
2 - 3 tomatoes
½ small red onion
¼ bunch of parsley
Step 7
Season with sumac, salt and lemon juice (drain the liquids from the salad, if the salad is wet it may tear the pita!).
1 teaspoon of sumac
Salt
½ Juice from a lemon
Step 8
Prepare the tahini: In a bowl pour water and mix with salt and lemon juice. The amount of water you use should be about half of the amount of the tahini you want to get at the end.
Tahini
Step 9
While constantly stirring, pour tahini and mix well until you reach your favorite texture. The texture I like is a bit thinner than hummus.
Step 10
Prepare the chicken shawarma: In a bowl, mix the chicken thighs with olive oil and spices. Massage the chicken well and let it sit in the fridge for at least one hour (max overnight). Take the chicken out from the fridge 30 minutes before cooking.
2 lb free range chicken thighs
½ cup extra virgin olive oil
2 tsp cumin powder
2 tsp baharat powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp salt
Step 11
Cook the chicken on a pan, on a medium heat for 3-4 min on each side.
Step 12
Slice as thin as possible, mix with the juices coming out from the slicing and from the pan.
Step 13
Build the pita: Open the pita with a knife. Spread a nice amount of tahini and amba in the pita. Add the chicken. Add salad. Add the pickled onions. Close the pita with more tahini and a teaspoon of Amba.
Step 14
YASSS!
