Basel's Chicken Shawarma

    5 hours 10 min

    This is the original Lebanese chicken pitta sandwich with garlic sauce which is found in the Middle East in places like Lebanon and in Lebanese restaurants. It tastes delicious and is healthy because you don't use the chicken skin. If you make it, I'd like to know what you think


    Surrey, England, UK
    3 people made this

    Serves: 4 

    • 4 boneless, skinless chicken fillets (organic if budget holds)
    • 1 tablespoon white wine vinegar
    • 3 cloves crushed garlic (use a mortar and pestle as garlic needs to be finely crushed)
    • Spices
    • 2 tablespoons ground nutmeg
    • 3 tablespoons allspice
    • 2 tablespoons ground cardamom
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 2 tablespoons crushed or ground nutmeg
    • 1 teaspoon ground cloves
    • 1 teaspoon cumin (optional)
    • 4 tablespoons cooking oil (not olive oil as that is too rich)
    • juice of 1 medium lemon
    • 200g plain yoghurt
    • For the garlic sauce
    • 4 tablespoons vegetable oil
    • 1 clove garlic
    • 1 teaspoon salt
    • 1 peeled baby potato, boiled, peeled and soft
    • 2-3 tablespoons of yoghurt
    • 4 pitta breads
    • To serve
    • 1/4 cucumber, thinly sliced
    • 1/2 onion, thinly sliced
    • 1/2 teaspoon sumac (this can be purchased from ethnic shops and Lebanese or Arabic grocers)
    • 2 tomatoes, thinly sliced
    • 30g fresh parsley, finely chopped
    • juice of half a lemon

    Prep:4hr  ›  Cook:20min  ›  Extra time:50min  ›  Ready in:5hr10min 

    1. First, wash the chicken with cold water and add a drop of white vinegar on your hands and rub it into the the chicken. Add all the spices together with the 3 cloves garlic. Add the cooking oil and lemon juice and mix well with the yoghurt to make the marinade. Pour the marinade over the chicken and cover in a bowl and leave to marinade between 2-4 hours. After at least 2 hours marinating in the fridge, grill the chicken pieces, turning every 4 minutes till done. Rest for 5 minutes then cut chicken in bite size chunks.
    2. For the garlic sauce: In a blender or food processor, liquidise the 1 clove garlic, salt and cooked potato, adding the vegetable oil to the mixture while blending gradually. To thicken the mixture you can add yoghurt, about 2-3 tablespoons.
    3. Warm the pitta bread in a toaster for 15-20 seconds only. Slice open with a knife sideways near the rim to make a pocket shape. Fill with chicken chunks then add the filling ingredients to each, and finally top with the garlic sauce.
    4. Enjoy and as we say in Arabic "Sahtean" which means bon appetit!

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