RECIPES

Chicken Shawarma

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.

Prep Time

10M

Cook Time

10M

Serves

6

Ingredients

  • 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

    • Instructions

    1. 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. 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. 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. 4 Meanwhile combine the onion, parsley and salt together.
    5. 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.
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