Fattet Shawerma

Ingredients

• 750 gram chicken breast fillet - صدور فيليه الدجاج
• 1/4 cup vinegar - خل
• 1 teaspoon all spice - بهارات
• 2 tablespoon yoghurt - زبادي
• 2 medium garlic cloves (minced) - فصوص ثوم
• 1/2 medium pickled lemon (finely chopped)- you may substitute with juice of 2 limes - ليمون معصفر
• 1 teaspoon salt - ملح
• 1/4 teaspoon black pepper - فلفل أسود
• 1 large onion (thinly sliced) - بصلة
• 3 medium tomatoes (deseeded and cubed) - طماطم
• 1 bunch parsley (finely chopped) - بقدونس
• 2 large shamy bread - خبز شامي
• 4 tablespoon olive oil - زيت زيتون
• 500 gram cooked rice - ارز مطبوخ
• 2 tablespoon pine nuts (toasted- to garnish) - صنوبر
• For the yoghurt topping:
• 2 cup yoghurt - زبادي
• 1 teaspoon tahini - طحينة
• 2 small garlic cloves (minced) - فصوص ثوم
• salt and pepper (to taste) - ملح و فلفل

Step by step

1. Using a good sharp knife, cut the chicken into thin shawerma slices.
2. Marinate with vinegar, all spice, yoghurt, garlic, pickled lemon, salt and pepper. Add onion slices, mix, and leave to marinate in the fridge for a couple of hours, or for best results overnight.
3. To cook the shawerma, heat 2 tablespoons olive oil in a large pan or wok. (Make sure not to overcrowd a small pan so the chicken cooks properly.) Add the chicken and cook uncovered on medium heat. The chicken will release its water. Let it cook, stirring frequently, until water is absorbed and the chicken is cooked through. Turn off the heat and add tomatoes and parsley. Cover and set aside.
4. To prepare the crispy bread, use scissors to cut the bread into small rectangles. Drizzle with 2 tablespoons olive oil, and use your hands to rub the bread pieces with the oil. Bake in a 180 oven for 10- 15 minutes. Check frequently, and mix gently, to make sure it doesn't burn.
5. In a separate bowl, mix yoghurt with tahini, garlic, salt and pepper. Set aside.
6. To assemble the dish, arrange the crispy bread in a medium dish. Add cooked white rice over the bread. Finally add the chicken shawerma on top. Drizzle with yoghurt dressing and garnish with pine nuts and extra parsley. Serve hot.