Chicken Shawarma Sandwich

• 2 pounds Boneless Skinless Chicken Breasts, Thinly Cut
• 1/4 cups Vinegar
• 1 cup Yogurt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon All Spice
• 1 teaspoon Nutmeg Powder
• 1 teaspoon Cumin Powder
• 1 whole Lemon, Juiced
• 2 whole Cardamom Pods
• Oil For Cooking Chicken
• 6 whole Pita Breads
• 2 whole Tomatoes, Chopped
• 2 whole Cucumbers Chopped
• 1 sprig Parsley, Chopped
• Hummus Or Garlic Sauce, To Taste

1. Combine all the Chicken Shawarma ingredients (except the oil) in a large bowl to marinate chicken.
2. Cover the bowl and refrigerate at least 6 hours, preferably overnight.
3. Heat oil in a skillet over medium high heat.
4. Place marinated chicken strips into the skillet and cook over medium high heat.
5. Cook a few at a time and do not overcrowd the pan.
6. Cook till the chicken is done and starts to turn brown on all sides and releases its oil.
7. When done, remove chicken from the skillet and repeat with remaining chicken if you are cooking it in batches.
8. Lay out your pita breads flat on a plate.
9. Place enough chicken on top of the pita to cover 1/4 of it.
10. Add veggies and pour in some of the pan sauce.
11. Roll it like a soft taco or burrito and you have shawarma!
12. You can also stuff the pocket of the pita if you like.

chicken breasts, vinegar, yogurt, ground black pepper, all spice, nutmeg powder, cumin, lemon, chicken, tomatoes, cucumbers, parsley, garlic

Taken from tastykitchen.com/recipes/main-courses/chicken-shawarma-sandwich/ (may not work)