Chicken Shawarma Recipe

Ingredients
Chicken
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon allspice toasted and ground
1 tablespoon coriander seed toasted and ground
1 garlic clove, minced
1 tablespoon fresh chopped summer savory
1 onion, grated
2 pounds chicken thighs, skin removed, bones removed and pounded to even thickness
Coarse salt and freshly cracked black pepper

Yogurt Dressing
2 tablespoons lemon juice
1 cup yogurt
1/2 cup chopped fresh flat-leaf (Italian) parsley
Coarse salt and freshly cracked black pepper

Assembly

6 thick pitas
1 large tomato, thinly sliced
6 leaves Boston lettuce

Preparation

Chicken
1. Combine the lime juice, olive oil, spices, garlic, summer savory and grated onion in a medium bowl.
2. Add the chicken thighs and toss to coat.
3. Cover with plastic and marinate in the refrigerator for four hours.
4. Preheat the barbecue on medium.
5. Remove the chicken from the marinade, shaking off any excess.
6. Skewer the thighs on a long metal skewer, stacking them flat on top of each other.
7. Season the chicken thighs and put them on the grill.
8. Cover and cook the chicken, turning the skewer every few minutes for even cooking, 25 to 30 minutes or until charred on the outside and chicken is cooked through and juices run clear.

Yogurt Dressing
1. In a small bowl, combine the lemon juice, yogurt, parsley and some salt and pepper.
2. Refrigerate, covered in plastic until ready to use.

Assembly
1. Slice chicken off the skewer in thin shavings and serve it wrapped in pita bread along with the tomato slices, lettuce and Yogurt Dressing.

Posted in: Chicken Shawarma