Shawarma is a Middle Eastern version of the gyro and consists of spiced marinated lamb, chicken or veal.
For a barbecue favourite, try cutting chicken into bite-sized chunks and threading onto skewers after marinating. Then grill while turning every few minutes for 8 to 10 minutes. Let everyone stuff their own pita.
Chicken Shawarma
5 skinless boneless chicken breasts
5 ml (1 tsp) each salt and pepper
2 ml ( 1/2 tsp) each allspice, cinnamon, nutmeg, cloves and cardamom
45 ml (3 tbsp) fresh lemon juice
45 ml (3 tbsp) olive oil, divided
8 pita breads
1 small onion, thinly sliced
125 ml ( 1/2 cup) chopped parsley
1 ml ( 1/4 tsp) salt
125 ml ( 1/2 cup) tahini sauce blended with about 125 ml ( 1/2 cup) water until creamy
15 ml (1 tbsp) chili powder
In a large bowl, combine salt, pepper, allspice, cinnamon, nutmeg, cloves and cardamom. Blend together with lemon juice and 30 ml (2 tbsp) of the olive oil.
Score chicken with crosswise shallow slits in several places. Add chicken to seasoning paste and coat completely. Cover and refrigerate for at least 4 hours or overnight.
In a large heavy skillet, heat remaining 15 ml (1 tbsp) of oil over high heat (or grease barbecue grill and preheat to medium-high).
Add chicken and cook until browned and crusty, 5 to 8 minutes. Reduce heat to medium and turn chicken, covering and cooking for another 4 to 6 minutes or until no longer pink inside. Let cool slightly and cut into thin slices.
Meanwhile, in a small bowl, combine onion, parsley and salt.
To serve, tuck some onion mixture and chicken slices into pita bread; top with a drizzle of tahini sauce and sprinkle with chili powder.
Makes 6 to 8 servings.
Nutrition information per serving: 394 calories, 37 g protein, 10 g fat, 36 g carbohydrates, 2 g fibre.
Source: Chicken Farmers of Ontario.
