Shawarma Djaj -- Chicken Shawarma (Lebanon -- Middle East)

This recipe comes from the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 3 hours needed for the chicken breasts to marinate.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  large boneless skinless chicken breasts
• 1⁄2 cup onion, thinly sliced
• 1  lemon, juice of
• 1⁄2 cup extra virgin olive oil (a 'scant' 1/2 cup)
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon salt, to taste
• 1⁄8 teaspoon dried thyme
• 4  pita bread, oval
• 4  tablespoons  garlic sauce (see Thum -- Garlic Sauce (Lebanon -- Middle East) #373997)
• 2  small tomatoes, thinly sliced
• 1  small red onion, thinly sliced
• 4  gherkins, thinly sliced lengthwise
• 2  tablespoons mint, finely chopped
• 2  tablespoons flat leaf parsley, finely chopped

Directions

1. In a mixing bowl, combine chicken breasts with 1/2 cup of onion, lemon juice, olive oil & spices, then add the thyme before adding the salt to taste.
2. Stir well & then let marinate, covered, in the refrigerator for about 3 hours, stirring occasionally.
3. Preheat oven to 350 degrees F, then place chicken breasts in a roasting pan & bake for 25-30 minutes or until done.
4. Remove from the oven & shred the chicken into slivers.
5. Open oval pitas at the seam to create a large pocket, then spread a tablespoon of garlic sauce on the bottom half before filling each pits with equal amounts of sandwich ingredients (i.e. chicken, tomato, onion, gherkins, mint & parsley).
6. Wrap the bottom of the 'sandwiches' with a napkin & serve immediately.