2.5 lbs of thinly cut skinless boneless chicken breast
½ cup of lemon juice
2 tablespoons of tomato sauce
4 tablespoons of plain (Greek) yogurt
3 tablespoons of white vinegar
1 head of garlic, crushed
2 tablespoons of olive oil
1 to 1.5 teaspoons of salt (or to taste)
½ teaspoon of ground oregano (or thyme)
1 teaspoon of paprika
½ teaspoon of ginger powder (optional)
A pinch of nutmeg powder
Rinse the boneless chicken breasts with fresh cold water then cut horizontally into thinner cuts of about ½ inch (each breast could possibly be split into 2 slices depending on thickness).
Mix all ingredients in a blender, add to a bowl and mix well with the chicken, cover and let marinate in the fridge overnight.
When ready, grill the marinated chicken using a panini grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.
Once cooked, shred the chicken thinly as in the photo and it’s now ready to be wrapped into a Shawarma Sandwich. Spread the chicken shreds along the diameter of a pita bread, spread a bit of Lebanese Garlic paste, add some salty cucumber pickles, some French fries, and some grilled tomatoes, roll and enjoy.
Try marinating a mix of 75% chicken breast and 25% skinless boneless chicken thighs. The fat in the thighs gives the chicken a nice kick when grilled. Add grilled tomatoes in the sandwich instead of raw tomatoes Some restaurants add french fries in the sandwich, others add a cabbage/mayo salad to the sandwich. Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible. We found that using a panini grill cooks faster and keeps the moisture inside the chicken You can find salty middle eastern cucumber pickles from Middle Eastern grocery stores.
1 lb ground beef
1 lb ground lamb (optional, you can use all ground beef if you don’t like lamb) (optional)
1⁄2 cup breadcrumbs
2 garlic cloves, finely minced
3 teaspoons oregano
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon pepper
Combine all ingredients in a bowl, and mix well.
Knead the mixture on the counter for 10 minutes – just like you’re kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. I’m no Alton Brown, but I think the thing we’re doing here is melting the fat so that we get a nice smooth texture in the end.
Form into a flat loaf – I like to put the meat onto a piece of wax paper, and flattening it into a 3″ high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that’s my favorite way, just be sure to turn often so as to distribute the juices.
Allow to cool for at least 10 minutes before slicing thin.