“Cooking is an art, but you eat it too.” – Marcella Hazan
Many of you know I worked in Dearborn, Michigan for almost eight years. Dearborn is known for its incredible culinary delights ranging from incredible Thai & BBQ, burgers galore, and of course several Mediterranean spots. I grew to love a few items, and shawarma was definitely one of them.
You may not realize how easy it is to make, so let me show you how you can enjoy this pallet tantalizing sandwich right in your own kitchen!
If you recall, I just showcased my shish-kabab with marinade recipe a couple weeks ago. Well Dave thought that marinade would be perfect for this recipe… so that’s what I did.
Our Favorite Recipes
Ingredients: Yields 8 Shawarma Wraps
4 large boneless, skinless chicken breasts
8 Pita wraps
Lettuce and tomato to top with
Mediterranean Garlic Dip
Marinade Recipe~ See my shish-kebab with marinade recipe
Mediterranean Garlic Dip:
1 cup canola oil
½ cup peeled garlic cloves
3 TBSP scant lemon juice
½ tsp salt
In a blender or mini food chopper, pulverize garlic with salt until completely mashed.
With the blender on high, drizzle alternately the lemon juice and the oil until completely smooth, about 3-4 minutes.
1. Wash and chuck the chicken; set aside
2. In a gallon size zipper style storage bag, make the marinade; add the chicken, seal the bag; blend the marinade with the chicken by gently compressing the bag.
3. Set the bag with chicken and marinade into a bowl and refrigerate for a minimum of 3 hours, but overnight is best.
4. Remove chicken from marinade onto a foil lined baking sheet with sides.
5. Bake chicken in a 350 degree oven for 30 to 40 minutes until chicken is cooked. You can cut into a few of the largest pieces to check for doneness.
To construct the shawarma:
- Warm pita if desired.
- Spread about 1 TBSP of the garlic dip up the center of the pita; add more or less to your tasting.
- Line chicken chunks along the center of the pita.
- Top with shredded lettuce and diced tomatoes.
Serve with rice or a Lemon Rice Soup! Keep posted for that recipe coming soon!
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Until next time remember to,
Eat fresh, shop local & have a happy day,
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I’m sold! This sounds delicious and I need a new idea for chicken!
This looks yummy and makes me hungry! – Danwil Reyes
LikeLiked by 1 person
It is yummy. You’ll have to let me know if you try it.
Growing up on the West Coast, I have never heard of the term shawarma, but it resembles gyros. This seems like a very easy and delicious recipe. Much gratitude for sharing, I am going to have to try this with my family and see how they like it!
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Yes, they are very much like gyros, except for the bread is different. At some Mediterranean restaurants, they don’t use tomatoes and lettuce. They actually put pickles on it. We don’t like pickles so we opt for the tomatoes and lettuce. So happy you found value in the article and recipe. Let me know how yours turn out.