The best chicken shawirma I’ve ever had was in Amman, Jordan. Back when we used to spend our summer vacation abroad, my sister and I would make our way to our then favorite spot Al-Daya’a (I’m sure there are newer places that have set up shop). It was amazing – 4 or 5 years ago. Tender chicken, wrapped in warm pita bread stuffed with turnips and garlic sauce. The garlic sauce is something I won’t forget. But it wasn’t special to Al-Daya’a. Every shawirma and Kabob place had this magical sauce – a sauce that goes with all meat and perfect for dipping your fries. Well, I found a really easy way to create that same garlic sauce taste.
All of a sudden, I was craving some chicken shawirma. And while Washington, DC is not short of shawirma shops like Shwarma King, Shawarma Spot, and DC Shawarma Food Truck, I wanted to make it at home and in enjoy it in the comfort of my warm home without having to battle city traffic.
Adapted from Mama’s Lebanese Kitchen
Ingredients
- 1 lb -1.5lbs of thinly cut skinless boneless Chicken Breast
- 1/4 cup of Lemon Juice
- ¼ -1/2 teaspoon of crushed Thyme
- 1/2 teaspoon of Paprika
- 2 tablespoons of Plain Nonfat Yogurt
- 1 1/2 tablespoons of Vinegar
- 4 crushed Garlic Cloves
- 1 tablespoons Vegetable Oil
- 1/2 tablespoon of Salt
Instructions
- Mix all ingredients together and marinate the chicken overnight in the fridge.
- Using a Panini grill, grill the marinated chicken for 15 minutes, or until done.
- Serve rolled in pita bread with pickled turnips and Garlic Sauce.
Notes
Nutrition Information: (With ½ Large White Pita Bread) Cals 388. Carbs 24g. Fat 10g. Protein 50g. Sodium 754mg. Sugar 5g.
Looks amazing and easy to make…
Next on my list to make for dinner one night…
Thanks Dear