Mario and I have always been big fans of Lebanese food. In particular, we love shawarmas. There is no shortage of Lebanese take out places here in Ottawa where we live and when we were in University, we frequented many of them (usually in the early hours of the morning).
I have experimented several times with making shawarmas at home, but I think it's just one of those things that you will never quite get right without the proper equipment, techniques and of course the secret recipe for that amazing garlic sauce (yum).
When I saw this recipe for chicken shawarmas in the July 2008 issue of Cooking Light magazine, I knew I had to try it. It didn't quite have the taste of an authentic Lebanese shawarma, but we thought this recipe was very good in its own right. The marinade on the chicken was great, and I could eat my chicken breasts just marinated and grilled this way anytime. The sauce was very good, and was probably way healthier than the sauce you would normally get on a shawarma.
Overall, we thought this recipe was a keeper.
adapted from Cooking Light Magazine, July 2008
2 tbsp fresh lemon juice
1 tsp curry powder
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
3 cloves garlic, minced
1 lb chicken breasts, cut into strips
1/2 cup fat free plain yoghurt
2 tbsp tahini
2 tsp fresh lemon juice
1/4 tsp salt
1 clove garlic, minced
Chopped red onion
1. Combine first 6 ingredients of marinade. Cut chicken into strips (I cut each breast into 3 strips) and pour marinade over chicken in a Ziploc bag. Marinade in fridge all day (or overnight).
2. To prepare sauce, combine yoghurt and next 4 ingredients. Mix well. The sauce can be made ahead and stored in the fridge.
3. Preheat barbeque grill. Shake the excess marinade off the chicken and thread on barbeque skewers. Grill for approximately 4 minutes per side until chicken is cooked through.
4. Place pita bread on the grill for a minute or two to warm.
5. To serve, place lettuce tomato and onion on top of the pita bread. Top with chicken and drizzle with sauce.