Chicken Shawarma

Put the cleaned Boneless Skinless Chicken (1.1 lb) pieces to a bowl and add Thick Yogurt (2 Tbsp) , Garlic Paste (1 Tbsp) , Black Vinegar (1 tsp) , Ground Black Pepper (1/2 tsp) , Dry Mixed Spice (1/2 tsp) , Lime Juice (1/2 tsp) , Ground Cardamom (1/4 tsp) , Olive Oil (2 Tbsp) , and Salt (to taste) . Combine well. Cover and keep in fridge over night or minimum eight to nine hours. Do not freeze.

After the said time take the chicken from fridge and keep it out for five minutes. Preheat the oven to 180 degrees C (350 degrees F).

Place the chicken pieces on an oven safe tray and bake for 30-35 minutes. Flip sides regularly and brush little olive oil each time. Once the chicken is done take it out of the oven.

Pour Olive Oil (1 Tbsp) to a pan and fry the chicken for a minute or two so that the outer part of the chicken will become light brown in color.

In the meantime, combine Tahini (2 Tbsp) , Thick Yogurt (1/4 cup) , Garlic Paste (1 tsp) , Lime Juice (1 Tbsp) and Salt (to taste) and keep aside.

In a bowl mix Small Cucumbers (2) , Lettuce (1/2 head) , Carrot (1) , Tomato (1) , and Pickled Cucumbers (to taste) to make the salad. Once the chicken cools a bit chop it to bite size pieces.

Now lets combine everything and make shawarma roll. Take a Pita Bread (8) and spread some sauce on it. Take a portion of the chicken and salad mix and keep it on the pita bread. If using pickled cucumber or carrots keep 1 or 2 pieces. Now roll it carefully and cover with aluminium foil or butter paper. Serve right away.