Chef's Chicken Shawarma Sandwich

Chef'sChickenShawarmaSandwich

20 minute cooking time

Ingredients

(6 servings)
  • Chicken: 1 kg of Chef’s Chicken boneless breasts and thighs (thinly sliced).
  • Yogurt: 2 tbsp (to tenderize the chicken).
  • Lemon Juice: Juice of half a lemon.
  • Vinegar: 2 tbsp (helps the marinade penetrate the meat).
  • Garlic: 4 cloves, minced.
  • Oil: 3 tbsp of olive oil or vegetable oil.
  • Spices:
  • 1 tsp each of: garlic powder, onion powder, smoked paprika, and dried coriander.
  • ½ tsp each of: cumin, black pepper, ground ginger, and ground cardamom.
  • A tiny pinch of cinnamon.
  • Salt to taste.
  • For Assembly:
  • Saj bread (Shrak) or pita bread.
  • Garlic sauce (Toum).
  • Pickled cucumbers, sliced lengthwise.
  • French fries (optional).
  • A little butter or oil for grilling the sandwiches.

Preparation

1

In a large bowl, mix the yogurt, lemon juice, vinegar, minced garlic, oil, and spices until well combined.

2

Add the sliced Chef’s Chicken (breasts and thighs) and toss until fully coated.

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3

Cover the bowl and refrigerate for at least 2 hours (preferably overnight for the best flavor absorption).

4

Step 2: Cooking (The Grill Effect)

5

Heat a large skillet (preferably non-stick or a grill pan) over high heat and add one tablespoon of oil.

6

Sear the chicken in batches (do not crowd the pan all at once, so it doesn't release water and dry out).

7

Leave the chicken untouched for 2 minutes to get a nice sear, then stir-fry until completely cooked through, browned, and all liquids have evaporated (takes about 8-10 minutes).

8

Step 3: Wrapping the Sandwich

9

Spread out a loaf of Saj bread.

10

Spread a generous layer of garlic sauce in the middle.

11

Add a hearty amount of the browned chicken shawarma.

12

Top with pickles (and French fries if desired).

13

Fold in the sides and roll the sandwich tightly.

14

Step 4: Toasting (The Crunch)

15

In the same pan used for cooking the chicken (to absorb those rich flavors) or on a grill, add a little butter or a brush of the remaining chicken oil.

16

Place the sandwiches down and press them using a weight (like another heavy pan) until they are crispy and golden brown on both sides.