Chicken Shawarma

8Mar2013

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If you haven't tried Shawarma, you are missing out! Shawarma is one of my all time favorite sandwiches. Shawarma is a street food that was born in the Middle East. Shawarma, an Arabic word, comes from the Turkish word, 'çevirme' , which means 'turning'. It is traditionally prepared on a spit rotisserie where stacks of beautifully seasoned meat are placed and slowly roasted by turning on the spit. When the meat is ready to serve, it is sliced off by a large knife, electrical knife or a cooking saw. Shawarma can me made from all sorts of meats, but commonly chicken, beef, lamb and turkey are used to make this delicious sandwich.

 

My father owns a Middle Eastern restaurant and we serve 'Gyros' which is very similar to Shawarma, but seasoned differently and is usually served in a Greek pita with tzatziki sauce. Gyros have become a big stable in the United States and can be found all over the nation. You can also find other variations of Shawarma, such as the 'Donar Kabob' in Turkey, meaning 'turning kabob' and 'Kabab Torki ("Turkish kebab") from Iran.

 

My husband usually makes Chicken Shawarma for us. We both have tried many variations of Shawarma using different spices. This recipe below is our take on all the delicious Shawarma sandwiches we've had to Jerusalem, Ramallah and Amman.

 

I cup of plain yogurt

1/4 cup of fresh lemon juice

1 tablespoon of white wine vinegar

1 tablespoon garlic, minced

1 teaspoon curry powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon turmeric

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 pound of chicken breast, thinly sliced

3-4 large whole pitas

Arabic Salad, recipe below

Garlic-Mayo, recipe below

3 Pickles, sliced

 

In a medium size bowl, add yogurt, lemon juice, vinegar, garlic and all the spices including the salt and pepper. Mix well and add chicken. Mix the chicken thoroughly with the sauce and cover bowl with plastic wrap. Marinate for at least 4 hours, preferably overnight.

 

Heat a large sauté pan with olive oil over medium high heat. Place chicken in a strainer and allow the juices to fall. Add chicken to the sauté pan. Sauté chicken for 12-15 minutes until chicken is cooked through, golden brown and crispy.

 

To assemble the sandwich:

Lay pita flat, add a tablespoon of the Garlic-Mayo sauce. Top with a good amount of chicken, Arabic Salad and pickles. Roll the pita like you would roll a burrito (bring the sides in and roll).

 

Arabic Salad

2 cups romaine lettuce, finely chopped

1 cup tomatoes, diced

1/4 red onions, diced

1/4 cup fresh mint, finely chopped

2-3 tablespoons of extra-virgin olive oil

1 tablespoon fresh lemon juice

Salt and pepper to taste

Add the lettuce, tomatoes, onions and mint in salad bowl. Add the olive oil, lemon juice and a sprinkle of salt and pepper. Toss the salad and adjust seasonings to your liking.

 

Garlic-Mayo

1 cup mayonnaise

2 tablespoons of minced garlic

Squeeze of lemon juice

Salt and pepper

 

Add all ingredients to a small bowl and mix well.

Click here to see picture:  Chicken Shawarma2[2].JPG

 

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