Recipe by Mme M
As part of a mezze, or as the main ingredient in a sandwich, or pita wrap, this is a flavorful, homey recipe. This recipe is translated from Cuisine du Liban by Pomme Larmoyer.
Top Review by Meredith C-ville
I first had chicken schwarma from a takeout restaurant in Iowa City, of all places. It was wonderful. When I ran across this recipe, I had to try it. I wound up letting the chicken sit over 2 nights, used more garlic, and fat free yogurt. After sauteing the chicken pieces, I threw in maybe 1.5 cups of halved grape tomatoes and a handful of chopped fresh parsley and stirred just to heat through. It was a good addition for color and texture. I stuffed the mixture into whole wheat pita pockets. It was a great, quick meal, with wonderfully flavorful and tender chicken. Thanks for posting!
- 2 lbs chicken breasts
- 4 tablespoons lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves
- 3 tablespoons yoghurt
- 1 teaspoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon pepper
- 1⁄2-1 teaspoon salt
Directions See How It's Made
- Cut the chicken breasts, or just white chicken meat, into long, slim strips, then into lengths that are about an inch long.
- Put them into a bowl or other container, and allow them to marinate in the lemon juice (or white vinegar, if you want), olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
- Allow 24 hours for the flavors to develop.
- The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
- Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, and any other crudites, or pickled crudites.