Lebanese Chicken Shawarma with all the trimmings is an absolute must try ! Delicious Yogurt based Chicken Marinade recipe included !
We have a rather large indoors flea market close to us. I always stop at the one vendor to order a Shawarma.
This is where the meat is roasted the correct method. We have not been to the market in some time and I was craving for a Lebanese Chicken Shawarma in a huge way.
By correct method I mean, huge pieces of meat (lamb and beef mostly) which is threaded onto a rotating spit and roasted.
When you place your order the guy would then shave off some meat. You can then choose from a variety of cooked and raw, vegetables to add to either a Pita or a Tortilla.
The recipe I am sharing today is based on how I would normally order mine from the vendor. With the exception that I usually order a lamb Shawarma and not Chicken.
I also had to do a bit of guessing and some internet research on how to get the flavor of the meat right.
If I had decided on lamb, I would have marinated the meat longer and used our rotating spit on our BBQ outside.
But seeing as I am addicted to quick and easy recipes, I improvised a little and this is what I have come up with – one very, very tasty Shawarma indeed !
You will notice that the slits I made in the pita bread is quite big. This is only to show you most of what is going on in the inside !
Make the slits as big (or small) as you feel comfortable working with.
How do I serve the Pita bread and other ingredients ?
I usually place all the ingredients in my warm buffet-style warmer (3 compartments) with the hummus, cucumber/tomato and sauce on the side.
Everyone can now choose their own fillings to fill the Pitas !
The marinade has since become one of my favorites for chicken, lamb and it is even good with fish.
More Chicken recipes you might like:
- Drunken Chicken Stir-Fry
- Teriyaki Chicken Stir-Fry
- Best EVER Chicken Pie
- Chicken And Bacon Casserole
- Instant Pot Teriyaki Chicken
Lebanese Chicken Shawarma
- 1 cup Plain Yoghurt
- 1/4 cup White Vinegar
- 1/4 cup Lemon Juice
- 1 t Garlic, crushed
- 1 t Pepper
- 1/2 t Salt
- 675 grams g Chicken Fillets, cut into smaller pieces ( 1 1/2 pounds )
- 2 TB Olive Oil, divided
- 1 Onion, sliced thinly
- 2 Small Eggplants, washed and cut lengthwise into thin strips
- 1 Yellow Bell Pepper, sliced into strips
- 2 Tomatoes, chopped
- 1 cup English Cucumber, chopped
- Tahini Sauce, to taste
- 12 TB Hummus, or to taste
- 6 Pita Breads
- Marinade: Combine all the Marinade ingredients in a small bowl
- Place the Chicken in a marinate container and pour over the Marinade – marinate for at least an hour, turning over halfway through
- Meanwhile, place the Eggplant Strips on a plate and sprinkle generously with Salt – leave for an hour, pat with a paper towel until most of the water is soaked up
- Heat 1 TB Olive Oil in a medium sized pan – cook the Chicken, with the marinade, until done – let rest for 5 minutes – shred finely or cut into small cubes
- In a separate pan, heat the remaining 1 TB Olive Oil – saute the Onion until soft – remove and using the same pan, fry the Eggplant strips until blackened but not crispy – remove and keep aside with the Onions
- You can saute the Yellow Bell Pepper as well (in the same pan), or leave it raw – I choose to saute the Pepper strips for only a minute or two
- Arrange the vegetables and chicken on a serving plate or a buffet-style warmer and the Tahini sauce on the side
- Warm the Pitas as per the packet’s instructions and make a slit - spread generously with Hummus on the inside and start filling !
Serving Size1 Shawarma
Amount Per Serving Calories 552Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 98mgSodium 748mgCarbohydrates 58gFiber 8gSugar 10gProtein 47g
Nutrition value is not always accurate