Lebanese Chicken Shawarma

Dr. Sweetpea and I absolutely LOVE chicken shawarma. It's by far our favorite Lebanese dish that we eat. I came across a Lebanese cooking blog the other day and when I saw the chicken shawarma recipe, I knew I had to make it at home for us too. The marinade is super flavorful and Dr. Sweetpea couldn't stop raving about how good our dinner turned out.

Lebanese Chicken Shawarma

(Source: www.mamaslebanesekitchen.com)

2.5 lbs of thinly cut skinless boneless chicken breast

1/2 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)

1/2 teaspoon of ground oregano (or thyme)

1 teaspoon of paprika

1/2 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/George Forman 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.

**I baked ours in the oven on top of a baking rack for 30 minutes in an oven that’s 430 degrees Fahrenheit. Turned out amazing!**