Shawarma Chicken Kebab

Shawarma is a Middle Eastern Arabic-style sandwich. (Kebab)

Shawarma is a popular dish and fast-food staple across the Middle East.

 Great, tasty, no-fuss dinner for a busy weeknight or lazy Sunday!

You can either serve it pressed closed or open.

Closed Chicken Shawarma - toasted in the sandwich press 

Open Chicken Shawarma

INGREDIENTS (Makes 2 Kebabs)

2 Chicken Breasts 

1/2 Tsp Allspice

1/2 Tsp Ground Cinnamon

1/4 Tsp Ground Cloves ( buy whole cloves and ground in a mortar and pestle)

1/2 Tsp Cayenne Pepper

1 Tsp Ground Cardamom

3 Tbsps Lemon Juice

Sea Salt & Ground Pepper, to season

 

1 Cup of Iceberg Lettuce, shredded

2 Roma Tomatoes, halved length ways and sliced

1/2 Red Onion, thinly sliced

1 Cup of Hummus (good quality store bought or make your own)

2 Medium Lebanese Bread Pitas (available at most good delis or supermarkets)

 

 

METHOD

 

Mix together a mixing bowl, lemon juice, spices, salt and pepper until well combined.

 

Place the chicken in shallow marinading dish. Pour the marinade over all the chicken. Rotate chicken to ensure it is well coated. Cover. And place in the fridge for an hour or two.

 

Preheat the oven to 180 degrees Celsius.

 

Line an oven tray with baking paper.

 

Place chicken breasts on the baking tray, put the tray in the oven & bake for 20 to 25 minutes.

Allow the chicken to stand for a minute or two. 

 

Slice the chicken breast on the diagonal into thin slices.

 

 

To Serve An Open Shawarma Kebab:

 

Sprinkle a little water on both sides of the pita, then microwave for 20 seconds or until warm to touch.

 

Lie the pita flat on a plate. And spoon hummus over it. Leaving a 3cm edge crust on the outside of the pita.

 

Top with the lettuce, tomato  and pile, to make a neat circular pile in the middle of the pita.

 

Then place the thinly sliced chicken on top.

 

Serve immediately.

 

 

To Serve A Closed Shawarma Kebab: (For a crispy option preheat the sandwich press)

 

Serve your kebab up in the lebanese pita bread by laying the pita flat and spooning hummus over it.

 

Place a thin layer of shredded lettuce, thinly sliced onion and tomato down the middle of the pita. Leaving a 4cm space at the bottom.

 

Then place your thinly sliced chicken on top of the salad.

 

First fold the bottom edge of the pita up over the filling.

 

Then take one side of the pita, and start rolling it firmly over the filling, until you have a cylinder.

 

Place the rolled kebab in the sandwich press for 3 to 4 minutes, or until the outside pita is crispy and toasted.

 

Serve immediately.

 

 

Link to My Hummus Recipe:

http://beccannonsrecipes.blogspot.com/2011/11/hummus.html