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:

1. Warm pita if desired.
2. Spread about 1 TBSP of the garlic dip up the center of the pita; add more or less to your tasting.
3. Line chicken chunks along the center of the pita.
4. Top with shredded lettuce and diced tomatoes.