Chicken Shawarma Sandwich Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Ingredients: 5 servings • 2.5 lbs of thinly cut skinless boneless chicken breast• 1/2 cup of lemon juice• 1/2 to 1 teaspoon of crushed/powder oregano (or thyme)• 1 teaspoon of paprika• 1/2 teaspoon of ginger powder (or equivalent of ginger paste) – Optional• 2 tablespoons of tomato sauce (sauce, not paste)• 4 tablespoons of plain yogurt• 3 tablespoons of white vinegar• 8 crushed garlic cloves• 2 tablespoons of canola oil (or your favorite vegetable oil)• 1 tablespoon of salt
Marination:
Mix all ingredients well and marinate the chicken overnight in the fridge. To get the most flavor try to marinate at least 6-8 hours, and if you have plenty of time a 2-day marination is ideal.
Preparation:
Grill the marinated chicken using a panini grill/George Forman grill for about 15 minutes. You can also cook the chicken on a BBQ grill if so you wish. Once cooked, shred the chicken thinly as in the photo below and it’s now ready to be used in a sandwich.
Shawarma Sandwich:
Spread Lebanese garlic dip/paste on a pita bread diagonally, add the shredded chicken, sliced Middle Eastern cucumber pickles and sliced tomatoes. Roll the sandwich as in a Burrito, grill on a clean panini grill for a couple of minutes, serve warm and enjoy!
Click here for our Lebanese Garlic Paste recipe.
Additional Tips:
• Try marinating a mix of 75% chicken breast and 25% skinless boneless chicken thighs. The fat in the thighs gives the chicken a nice kick when grilled
• Add grilled tomatoes in the sandwich instead of raw tomatoes
• Some restaurants add french fries in the sandwich, others add a cabbage/mayo salad to the sandwich.
• Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible. We found that using a panini grill cooks faster and keeps the moisture inside the chicken
• You can get middle eastern cucumber pickles from Middle Eastern grocery stores. Use only salted pickles.
• Try adding a small dash of Nutmeg powder to the marinade
Enjoy and let us know how it goes
www.mamaslebanesekitchen.com
Serving Size: 5 cup servings .
Number of Servings: 5
Recipe submitted by SparkPeople user LEBANESEKITCHEN.
Mix all ingredients well and marinate the chicken overnight in the fridge. To get the most flavor try to marinate at least 6-8 hours, and if you have plenty of time a 2-day marination is ideal.
Preparation:
Grill the marinated chicken using a panini grill/George Forman grill for about 15 minutes. You can also cook the chicken on a BBQ grill if so you wish. Once cooked, shred the chicken thinly as in the photo below and it’s now ready to be used in a sandwich.
Shawarma Sandwich:
Spread Lebanese garlic dip/paste on a pita bread diagonally, add the shredded chicken, sliced Middle Eastern cucumber pickles and sliced tomatoes. Roll the sandwich as in a Burrito, grill on a clean panini grill for a couple of minutes, serve warm and enjoy!
Click here for our Lebanese Garlic Paste recipe.
Additional Tips:
• Try marinating a mix of 75% chicken breast and 25% skinless boneless chicken thighs. The fat in the thighs gives the chicken a nice kick when grilled
• Add grilled tomatoes in the sandwich instead of raw tomatoes
• Some restaurants add french fries in the sandwich, others add a cabbage/mayo salad to the sandwich.
• Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible. We found that using a panini grill cooks faster and keeps the moisture inside the chicken
• You can get middle eastern cucumber pickles from Middle Eastern grocery stores. Use only salted pickles.
• Try adding a small dash of Nutmeg powder to the marinade
Enjoy and let us know how it goes
www.mamaslebanesekitchen.com
Serving Size: 5 cup servings .
Number of Servings: 5
Recipe submitted by SparkPeople user LEBANESEKITCHEN.
Nutritional Info Amount Per Serving
- Calories: 325.9
- Total Fat: 8.7 g
- Cholesterol: 132.2 mg
- Sodium: 1,582.5 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.5 g
- Protein: 53.3 g
Member Reviews
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TANYUSHA27
So I was a little confused by the recipe and assumed the yogurt, garlic, vinegar, oil, and salt were the garlic paste and did not put them in the marinade. I substituted standard dill pickle spears that I grilled up with the chicken and it was delicious! Very close to restaurant quality! - 10/4/18