Name: Shawarma Djaj -- Chicken Shawarma (Lebanon -- Middle East)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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

3

Recipe by Sydney Mike

3

People talking

Join In Now Join the conversation!

Shawarma Djaj -- Chicken Shawarma (Lebanon -- Middle East) created by mary winecoff

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:: 50mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

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 $notetemplate1$ #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

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.
Stir well & then let marinate, covered, in the refrigerator for about 3 hours, stirring occasionally.
Preheat oven to 350 degrees F, then place chicken breasts in a roasting pan & bake for 25-30 minutes or until done.
Remove from the oven & shred the chicken into slivers.
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).
Wrap the bottom of the 'sandwiches' with a napkin & serve immediately.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Sydney Mike

Contributor

@Sydney Mike

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Teddy N.

1/31/2018

bro its called djej not djaj in lebanon but the sandwish is really tastyyyyyyyyyyyyy

Reply
review by um-um-good

7/9/2010

This was good; but, didn't quite remind us of the shawarma we're used to at the restaurant we go to. It wasn't bad; but, i will continue my search for the perfect shawarma.

Reply
review by mary winecoff

7/7/2010

I loved this recipe! I did serve Tzatziki instead of the garlic sauce because my children like it and I tons of cucumber in the garden. Quick and easy to do. Will make again soon!

Reply
tweak by mary winecoff

7/7/2010

I loved this recipe! I did serve Tzatziki instead of the garlic sauce because my children like it and I tons of cucumber in the garden. Quick and easy to do. Will make again soon!

Reply
photo by mary winecoff

7/7/2010

Reply