Chicken Shawarma

Oh boy, a little bit of Dearborn right here in our German kitchen!

Pita bread
1kg or 2.2 lbs. boneless chicken without skin
1 tsp. salt or to taste
1/4 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground red pepper
1/4 tsp. ground cardamom
2 tbsp. lemon juice

Garlic dip:
1/4 cup tahini
1/4 cup plain yogurt
2 cloves minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper to taste

Rub spices and lemon juice into meat. Marinate 1-2 hours. Arrange meat in 2 layers in a shallow baking dish. Bake at 450 degrees until top is light brown, about 15-20 minutes. Turn chicken and brown other side.

For the garlic dip, mix all that stuff together.

Let chicken cool slightly. Cut in thin strips and return to pan with drippings. Mix well. Spread a piece of warm pita bread with a small amount of garlic dip. Add chopped chicken. Roll into a sandwich.

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