Shawarma - Arabian Dish

4 chicken breasts
4 pita bread
4 tbsps olive oil
Salt to taste For yogurt sauce
1 cup yogurt
Salt to taste
4 cloves garlic, ground
2 tbsps lemon juice
1 sprig fresh parsley
For salad
1 medium onion, sliced
1 medium tomato, sliced
2 jalapenos, sliced
Salt to taste
2 tbsps tahina
3 tbsps yogurt
6-8 fresh mint leaves, hand torn

Preheat the oven to 200°C.

Slit chicken breasts lengthwise without cutting through. Dribble olive oil over them, sprinkle salt and fold the pieces. Thread these pieces onto a skewer. Keep the skewer on the rack. Place rack in the preheated oven.

Add salt, garlic paste to yogurt and whisk well. Add lemon juice and mix.

Put this mixture over a muslin cloth kept over a bowl, gather the edges and squeeze tight for smooth yogurt sauce. Garnish with a sprig of parsley. Keep aside.

Once the chicken is cooked, remove from oven and cut into fine shreds keeping it on the skewer itself.

Toast pita breads lightly. Slit them open to form a pocket.

Mix onion, tomato, jalapenos, salt, tahina, yogurt and mint leaves to form a salad.

Stuff the pita pocket with some shredded chicken mixture and top with onion tomato salad. Serve with yogurt sauce