While I’m not exactly sure if Chicken Shawarma is one of the foods The Hubs has ‘learned to cook’ on his game / app, he did mention having it for dinner recently. I had no idea what it was, so I took some time to learn about it.
What I learned in my research is that Shawarma is a Middle Eastern meat preparation. The meat is layered onto a long vertical spit, and roasted. It is then sliced off of the spit for sandwiches; on or in pita or Naan.
After reading about Shawarma and discovering dozens of recipes I did what I regularly do and took some pieces out of several. Chicken Shawarma is a multiple part process. The meat is marinated, grilled, and sliced. Most of the recipes I read called for fresh diced vegetables such as tomato, lettuce, and cucumber and a yogurt sauce to top it.
I put the meat into the marinade before I left for work. I couldn’t find Naan at the two grocery stores on my drive home, so I decided I would make it.
As is many times the case the girls were starving when I got home. Of course we do not starve our children, but they have some strange Pavlovian response to seeing me come home from work. I asked The Hubs if he wouldn’t mind grilling the chicken and the Naan when it was ready. He agreed that he would.
The Naan did not behave the way I thought that it would. Having never made Naan I wasn’t exactly sure how the dough should behave. Although I have made enough bread that I was sure something was amiss. The Hubs asked what was wrong. D3 replied that I was “Naan” plussed. Oh, how witty.
To my delight the Naan turned out fine. The Chicken Shawarma was delectable. It was full of amazing flavors. The fresh veggies brightened up the savory flavors of the meat. To top it off, the creamy yogurt dill sauce was fresh and cool.
D3 refers to Naan as pita on steroids. She thought mine was as good as store-bought. It was her favorite part of the meal.
We all ate to complete fullness and agreed that Chicken Shawarma is awesome.
Have you ever had Shawarma? I would love to try it out sometime and have it cut off of the spit. That sounds like a wonderful food adventure.
- 2 large chicken breasts
- 2 tablespoons lemon juice
- ¼ cup olive oil
- 2 tablespoons minced garlic
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground oregano
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Yogurt Dill Sauce
- ½ cup plain Greek yogurt
- 2 teaspoons minced garlic
- 2 teaspoons Tahini optional
- 1 tablespoon dill weed
- 4 pieces of Naan or pita
- 3-4 leaves of Romaine lettuce rough chopped
- 2 Roma tomatoes diced
- 1 cucumber diced
- ½ red onion diced fine
- ½ cup diced Kalamata or green olives
- Crumbled Feta
Combine chicken breasts, lemon juice, olive oil, garlic, salt, cinnamon, oregano, nutmeg, and cloves in a large glass bowl. Refrigerate for between 4 and 24 hours, turning occasionally.
Remove marinated chicken from refrigerator about 20 minutes prior to cooking.
Grill chicken until internal temperature is 160 degrees. Remove from grill and allow to rest for 5-10 minutes before slicing thinly.
While chicken is grilling combine yogurt, garlic, tahini, and dill in a small bowl. Cover and refrigerate until time to serve.
Prepare the vegetables for topping.
Top the Naan or pita with sliced chicken, yogurt dill sauce, and top as desired.