Chicken Shwarma

 

Chicken Shwarma

Slightly Adapted from mamaslebanesekitchen.com

Makes 6 servings

Per serving

1 Leaner protein

1 fat

3 condiments

 

 

• 3 1/3 lbs of thinly cut skinless boneless chicken breast

For Marinade

• ½ cup of lemon juice
• 2 tablespoons of tomato sauce
• 4 tablespoons of plain (Greek) yogurt
• 3 tablespoons of white vinegar
• 12 cloves of garlic, crushed
• 2 tablespoons of olive oil
• 1 teaspoon salt
• ½ teaspoon of ground oregano (or thyme)
• 1 teaspoon of paprika
• ½ teaspoon of ginger powder
• A pinch of nutmeg powder

 

Instructions

1. 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).
2. Mix all ingredients in a blender, add to a bowl and mix well with the chicken, cover and let marinate in the fridge overnight.
3. When ready, grill the marinated chicken using a panini/George Forman grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.
4. Once cooked, shred the chicken thinly. Served with steamed veggies.

Notes

Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible. Using a panini grill cooks faster and keeps the moisture inside the chicken.