Chicken shawarma sandwiches are one of my favorite Lebanese
dishes. I enjoy them so much that I purchase the shawarma seasoning at my local
Lebanese store and make them at home. Although my shawarma sandwiches are
slightly different than a shawarma you’d get at a restaurant.
Incase you’re not familiar with shawarma it’s an Arabic dish
that consists of either chicken, lamb, beef, turkey or veal that has been
seasoned with spices and grilled or “roasted” on a spit. If cooked on a
rotating spit, the meat is trimmed off and added to your sandwich. I’ve had
shawarma that way while in NYC, but back at home I’ve always had it grilled or
cooked on a hot top. The sandwiches are usually encased in pita bread.
Shawarma can be served up in a number of ways – really depending
on where you get the sandwich from. It
can be served with tabbouleh, tomato, lettuce, cucumber, tahini, hummus,
pickled turnips, pickle, garlic mayonnaise, hot sauce, etc.
Making the dish at home, I clean and cut up my chicken into
small chunks. I then make my shawarma seasoning, which is mixed with water. The directions call to marinate the meat and
grill up after marinating, but I pour the marinade over the chicken, add in
tomato, garlic and onion and I bake it off in the oven for roughly 30-40
minutes. After it’s cooled for about 5
minutes, I add in a few tablespoons of hummus to help thicken the “sauce”. I serve the chicken, tomato and onion mixture
on pita bread, with lettuce, red onion, and tabbouleh.
It’s completely delicious, filling and it’s a nice ode to a
classic sandwich. The whole sandwich
pictured is only 9 points plus values. Worth it? You betcha!
QUESTION:
Do you make your own version of a classic sandwich at home?
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