SHAWARMA

Preparation Method :

• For the yogurt sauce, add the salt and garlic paste to the yogurt and whisk well. Stir in the lemon juice.
• Spoon the mixture into a piece of muslin placed over a bowl, gather the edges and squeeze tightly to get a thick, smooth yogurt sauce. Garnish with a sprig of parsley and set aside.
• Preheat the oven to 200°C/400°F/ Gas Mark 6.
• Slit the chicken breasts lengthways without cutting through. Drizzle   oil over them, sprinkle salt and thread them in folds onto a skewer.
• Place the skewer on a rotisserie. Place the rotisserie in the preheated oven and cook for twenty minutes.
• Remove from the oven and slice the chicken into thin pieces while still on the skewer.
• Toast the pita breads lightly on a tawa or in an oven. Slit them open to form pockets.
• For the salad mix together the onion, tomato, jalapenos, salt, tahini, yogurt and fresh mint.
• Stuff the pita pocket with some of the sliced chicken mixture and top with the onion-tomato salad.
• Serve immediately with the yogurt sauce.