Chicken Shawarma

Shawarma is as traditional as it gets. When it comes to Arab street food, shawarma takes the lead. Almost every block overseas has some sort of shawarma store. Either that or Falafel. They put the specially seasoned meat or chicken on a large rotating skewer to cook and carve as they need it. I don’t think anyone can ever replicate a shawarma sandwich from some of my favorite places in Jordan. Then again, it might just be the whole experience that makes it. I found this recipe on Mama’s Lebanese Kitchen a while back and tried it. I loved the spice mixture but made a few additions of my own and decreased the amount of oil and lemon juice.

When I make this at home I serve it with fresh flour tortillas or thin Pita Bread, as well as an easy garlic mayonnaise, sumac onions, tomatoes, and pickles. It’s definitely one of the best sandwiches I have ever had. Give it a try!

[lt_recipe name=”Chicken Shawarma” servings=”4″ prep_time=”4H” cook_time=”15M” total_time=”4H15M” difficulty=”Easy” print=”yes” ingredients=”4 Large Chicken Breasts;10 cloves of garlic;½ cup of freshly squeezed lemon juice;¼ cup of apple cider vinegar;¼ cup of olive oil;1 Cup Greek Yogurt;2 teaspoon cloves;2 teaspoon salt;1 teaspoon cumin;1 teaspoon caraway;1 teaspoon cardamon;1 teaspoon Oregano;1 teaspoon cinnamon;1 teaspoon nutmeg;1 teaspoon crushed peppercorn;1/2 teaspoon of cayenne pepper;1/2 teaspoon ground ginger;;MAYONAISE: 1 Cup Mayonnaise, 2 Cloves Garlic, 2 TBSP Greek Yogurt;;Toppings of Choice: Sumac Onions, Tomatoes, Pickles” ]Whisk all the Spices, Yogurt, Olive Oil, VInegar, and Lemon Juice.;Place the chicken breast with the sauce mixture in a Ziploc bag. Marinate for at least 3 hours or overnight in the fridge. ;Prepare garlic mayo by finely mincing the garlic and whisking with the mayo and 2 tbsp yogurt. You can also use a food processor. ;Grill or pan sear and cook your chicken breast. Slice thinly. ;Serve with bread, tomatoes, pickles, and onions coated in sumac. [/lt_recipe]