Chicken Shawarma Sandwich Recipe
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Chicken Shawarma Sandwich Recipe calories by ingredient
Introduction
Chicken Shawarma is a popular gourmet sandwich that you can get at Middle Eastern restaurants. Marinated chicken chunks are mounted on a large rotating skewer and then roasted slowly to perfection against a gas burning grill. Due to the unavailability of such industrial roasters at homes, Chicken Shawarma has typically remained a restaurant dish. However we’ve learned a few tricks that can bring you the beautiful flavor of Chicken Shawarma home without the need of such roasters.We’ve experimented with at least 3 recipes; 2 of them tasted good but were closer to “Shish Tawook” (another chicken dish) than they were to Chicken Shawarma. So what we’re going to feature here is our third recipe which was adopted from a family friend whom was once a Chef at a Lebanese Restaurant in Michigan.
Restaurant in Michigan.
Chicken Shawarma is a popular gourmet sandwich that you can get at Middle Eastern restaurants. Marinated chicken chunks are mounted on a large rotating skewer and then roasted slowly to perfection against a gas burning grill. Due to the unavailability of such industrial roasters at homes, Chicken Shawarma has typically remained a restaurant dish. However we’ve learned a few tricks that can bring you the beautiful flavor of Chicken Shawarma home without the need of such roasters.
We’ve experimented with at least 3 recipes; 2 of them tasted good but were closer to “Shish Tawook” (another chicken dish) than they were to Chicken Shawarma. So what we’re going to feature here is our third recipe which was adopted from a family friend whom was once a Chef at a Lebanese Restaurant in Michigan.
Restaurant in Michigan.
Number of Servings: 5
Ingredients
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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
Directions
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.
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