Chicken Shawarma

Prep Time: 10 min
Cook Time: 10 min
Serves: 6

This Middle Eastern sandwich is a Canadian favourite. Try making these at home for lunch or dinner anytime of the year. For a barbecue favourite, try cutting the chicken into bite-sized chunks and threading onto skewers after marinating. Then grill while turning every few minutes, for about 8-10 minutes, and let everyone help themselves to stuffing their own pitas.


2-1/4 lbs (1 kg) boneless and skinless chicken breasts (approx. 5 pieces)
1 tsp (5 mL) each salt and pepper
1/2 tsp (2.5 mL) EACH allspice, cinnamon, nutmeg, cloves, and cardamom
1 large lemon, juiced
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) olive oil
Pita breads
1 small onion, thinly sliced
1/2 cup (125 mL) freshly chopped parsley
1/4 tsp (1.25 mL) salt
1/2 cup (125 mL) tahini sauce (blended with ½ cup (125 mL) water or until creamy)
1 tbsp (15 mL) chilli powder


1 In a large bowl, combine the salt, pepper, allspice, cinnamon, nutmeg, cloves, and cardamom. Blend together with the lemon juice and 2 Tbsp (30 mL) of the olive oil.
2 Score the chicken in crosswise shallow slits in several places, and add to the seasoning paste and coat completely. Marinate for at least 4 hours or overnight in the refrigerator.
3 Heat the remaining oil (or grease the BBQ if using) in a large heavy-bottomed skillet over high heat. Add the chicken and cook until browned and crusty, about 5-8 minutes. Reduce heat to medium and turn the chicken, covering and cooking for another 4-6 minutes, or until no longer pink inside. Cool slightly before cutting into slivers.
4 Meanwhile combine the onion, parsley and salt together.
5 To serve, tuck some onion mixture and chicken into the pita bread, and top with a drizzle of tahini sauce, and a sprinkle of chilli powder.