Lebanese Style Chicken Shawarma
I love Shawarma. Whether it’s Chicken, Steak, Lamb or Turkey, I just love it. I have lost count of how many times I have gone Edgware road just for it. So I thought it’s high time I reduce my late night trips to Edgware road and find a solution to my cravings. Lol!!(I did tell you all I love food)
So after playing with so many spices and speaking with the Chef at the local Lebanese Restaurant I finally have my own recipe… Yayyyy!!!!! You all can’t fully understand but I am sure The Hubz is thrilled… So let’s go straight into it
1tbsp extra virgin olive oil
Lettuce/ Cabbage/ Parsley
Cut the chicken fillets in thin slices
Rinse and drain the water out.
In a bowl, add the fillets and all the spices( oregano, cumin, paprika, nutmeg, garlic), tomato puree, virgin oil, tahini paste, greek yogurt, lemon juice and salt.
Mix it all together ensuring all the chicken fillets are well covered. Cover it with foil paper and put it in the fridge for 30 minutes minimum to overnight depending on how quickly you want to cook it. (The longer you keep it in, the more the chicken absorbs the spices)
Slice the cucumbers, lettuce, onions or any other vegetables you prefer.
Heat the grill pan on medium heat, add spray cooking oil.
When slightly hot, add the fillets from the fridge.
Cook for 15 minutes whilst turning the fillet pieces as necessary. Do not cook more than 15 minutes as you do not want the chicken to dry out.
When done, toast the pitta bread in a toaster, cut a thin line in the middle at the tip then let everyone add their choice of vegetables and fillets.
I made sweet potatoes fries to go with it as sides and all types of sauce were available, tahini sauce, garlic mayonnaise, ketchup, chilli sauce etc.
I laid it on the board so everyone can help themselves, argue for the big chicken pieces and just enjoy food together. I love how food brings everyone together.
You can also use tortilla wraps and steak as shown below
I hope you all try it out and let me know your thoughts.