Chicken Shwarma, My Way.

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.

• Ready In: 24 hrs 10 mins
• Serves: 8

Ingredients

• 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
• 1⁄2 teaspoon pepper
• 1⁄2-1  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.