Lebanese Chicken in Pita Bread

    2 hours 40 minutes

    This is an original Lebanese recipe of Chicken Shawarma. It tastes delicious and is healthy because you don't use the chicken skin. Enjoy or as we say in Arabic "Sahtean" which means bon appetit.

    8 people made this

    Serves: 4 

    • 4 boneless, skinless chicken fillets
    • 1 tablespoon white wine vinegar
    • 3 cloves crushed, pureed (can use a mortar and pestle)
    • Marinade
    • 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)
    • 1 medium lemon, juiced
    • 200g plain yoghurt
    • Garlic Sauce
    • 1/4 cup (65ml) vegetable oil
    • 1 clove garlic
    • 1 teaspoon salt
    • 1 peeled baby potato, boiled, peeled and soft
    • 2-3 tablespoons of yoghurt
    • To Serve
    • 4 pita breads
    • 1/4 cucumber, thinly sliced
    • 1/2 onion, thinly sliced
    • 1/2 teaspoon sumac, if available
    • 2 tomatoes, thinly sliced
    • 30g fresh parsley, finely diced
    • 1/2 lemon, juiced

    Preparation:20min  ›  Cook:20min  ›  Extra time:2hours marinating  ›  Ready in:2hours40min 

    1. Wash the chicken with cold water. Put a drop of white vinegar on your hands and rub it into the the chicken.
    2. For the garlic sauce: In a blender or food processor blend the 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. 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.
    4. After at least 2 hours marinating in the fridge barbecue or grill the chicken pieces turning every 4 minutes until done. Rest for 5 minutes then cut chicken in bite size chunks.
    5. Warm the pita 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.

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