Shawarma Djaj — Chicken Shawarma (Lebanon — Middle East) Recipe

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 hours needed for the chicken breasts to marinate Shawarma Djaj -- Chicken Shawarma (Lebanon -- Middle East) recipe
Shawarma Djaj — Chicken Shawarma (Lebanon — Middle East)

By Sydney Mike
From food.com

Total Time 50mins
Prep 20 mins
Cook 30 mins

This recipe comes from the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 3 hours needed for the chicken breasts to marinate.

Ingredients

Servings 4
Units US

2 large boneless skinless chicken breasts
1⁄2 cup onion, thinly sliced
1 lemon, juice of
1⁄2 cup extra virgin olive oil (a ‘scant’ 1/2 cup)
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon salt, to taste
1⁄8 teaspoon dried thyme
4 pita bread, oval
4 tablespoons garlic sauce (see Thum — Garlic Sauce (Lebanon — Middle East) #373997)
2 small tomatoes, thinly sliced
1 small red onion, thinly sliced
4 gherkins, thinly sliced lengthwise
2 tablespoons mint, finely chopped
2 tablespoons flat leaf parsley, finely chopped

Directions

  1. In a mixing bowl, combine chicken breasts with 1/2 cup of onion, lemon juice, olive oil & spices, then add the thyme before adding the salt to taste.
  2. Stir well & then let marinate, covered, in the refrigerator for about 3 hours, stirring occasionally.
  3. Preheat panggangan to 350 degrees F, then place chicken breasts in a roasting pan & bake for 25-30 minutes or until done.
  4. Remove from the panggangan & shred the chicken into slivers.
  5. Open oval pitas at the seam to create a large pocket, then spread a tablespoon of garlic sauce on the bottom half before filling each pits with equal amounts of sandwich ingredients (i.e. chicken, tomato, onion, gherkins, mint & parsley).
  6. Wrap the bottom of the ‘sandwiches’ with a napkin & serve immediately.
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