Chicken Shawarma

Chicken Shawarma sandwich overflowing with flavor.

I had been eating chicken shawarma sandwiches for years before I met my husband who was a dishwasher in a Lebanese restaurant. The spiced chicken and garlic sauce with pickles in a pita is divine. It served over vermicelli rice is equally delicious yet somehow more elegant. The traditional method involves a turning spit where the spiced meat is shaved off as needed. It is the same process as with gyros or tacos al pastor.

In the home I usually cut my meat fine before cooking. You can also slice it after cooking. I have sensitive hands so cutting it afterwards is not fun for me. Either works.

My shawarma spice blend is the same as the one from Mediterranean Dish. https://www.themediterraneandish.com/chicken-shawarma-recipe/ I make it in larger quantities so that I don’t have to go through the process each time. I also toast whole spices and grind them to replenish my stock every so often. I find it therapeutic, heavenly and cheaper.

3/4 tbsp ground cumin

3/4 tbsp turmeric powder

3/4 tbsp ground coriander

3/4 tbsp garlic powder

3/4 tbsp paprika

1/2 tsp ground cloves

1/2 tsp cayenne pepper, more if you prefer

I place my cut up chicken, spices, salt, olive oil, lemon juice and a bit of diced onion in a bowl and combine well. I let this marinade in the fridge for several hours or the night before.

I roast the mixture in a 425 degree oven for about a half hour until it is cooked through.

It can be served beside vermicelli rice. Toast the rice and broken vermicelli noodles in a bit of oil before cooking in water. Sliced and toasted almonds add a nice bit of crunch and nutty flavor to the rice.

A nice accompaniment is a mixture of plain Greek yogurt, a splash of lemon juice and garlic. The sauce can be spooned over the chicken for a refreshing tang. A garlic sauce called toum is also delicious. Tahini, fresh veggies or pickled veggies are also great additions.

When making a sandwich, I usually pair it with French fries that can be dipped in the garlic sauce for an extra punch. I like to spread a layer of harissa, a hot pepper paste on the inside of my pita followed by the garlic sauce. I shove a slice of pickle in the bottom and add the chicken. I drizzle more garlic sauce on top and enjoy the delicious, messy goodness. Don’t forget the napkins!