Chicken Shwarma - Chawarma Lahme

Mme M's Note:

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.

• Total Time: 24 hrs 10 mins
• Prep Time: 24 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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
• ½ teaspoon pepper
• ½-1 teaspoon salt

Directions:

1. Cut the chicken breasts, or just white chicken meat, into long, slim strips, then into lengths that are about an inch long.
2. 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.
3. Allow 24 hours for the flavors to develop.
4. The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
5. Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, and any other crudites, or pickled crudites.

Reviews

[Lille]

I substituted buttermilk for the yogourt, ketchup for the tomato paste and oregano for the coriander because that's what was on hand. Very tasty both freshly grilled and cold in a sandwich the next day.

[1Punkydoodle]

I wasn't goingt to be home last night so I left this for my DH's dinner. I tasted it and thought it was good but I don't love chicken. My husband called me this morning just to tell me how much he loved this and said he wants it every night for the rest of the week at least. Thank you for posting this recipe.