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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!

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Meredith C-ville January 19, 2007

Very tasty and easy.

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dianegrapegrower September 13, 2012

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.

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Lille July 07, 2009

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.

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1Punkydoodle July 16, 2008

So Yummy! This was just the perfect chicken recipe for Hubby & I. I kept the chicken whole and just pounded it thin, then let it marinate for 2 days, and then we grilled it on Monday night for dinner. It practically melted in our mouths, it was so tasty. I would not change a thing about this recipe, and I will definately be making it again. Thanks for posting this! Its my new favorite.

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TexasKelly October 24, 2007

Wonderful tasty chicken!! I didn't cut the chicken in strips because after having it marinate for about 12 hours, my dbf grilled it on the BBQ. Loved the mix of spices in this! We had it in hot and then made chicken salad with the leftovers! Thanks Mme Melissa - will be making this again! :)

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Redsie July 23, 2007
Chicken Shwarma - Chawarma Lahme