Chicken Shwarma, My Way.

Maya's Mama's Note:

A very popular middle eastern dish. Traditionally cooked rotisserie style, this method allows you to recreate the flavor and texture on a much more economical and smaller scale.

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

Ingredients:

Servings: 8

• 2 lbs chicken breasts
• 1 lemon , Juiced (keep the rind)
• 1 tablespoon olive oil
• 3 garlic cloves
• 3 tablespoons yoghurt
• 1 teaspoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons ground cardamom
• ½ teaspoon pepper
• ½-1 teaspoon salt

Directions:

1. Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
2. Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
3. Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
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, pickles, and fresh baked pita.

Reviews

[Jamilah's Kitchen]

Yummy yummy. I only had 2 hours to marinate before grilling and the flavors still came through beautifully. I used chicken thighs and lime juice instead of the lemon otherwise made as is. Next time I will let it marinate the whole 24 hours. Thank You Made for Ramadan Tag 2011.

[Mia in Germany]

Extremely tasty! Tender and juicy, and I loved the spices. Marinating time definitely is worth it :D
Thanks for posting, will make this again!
Made for Ramadan Tag 2010.

[Starrynews]

Wonderful preparation for chicken! The flavor was fantastic, and the yogurt marinade made it nice and tender. Thanks for sharing!