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Chicken Shawarma

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    1 kilo  shredded chicken, (750 grams chicken breast and 250 grams
chicken thighs)
    4 large cloves  garlic, crushed
    ¼ teaspoon  ground cinnamon
    ½ teaspoon  ground cardamom
    1/8 teaspoon  ground nutmeg
    1 teaspoon  allspice
    ½ teaspoon  ground black pepper
    ½ teaspoon  sumac
    ¼ teaspoon  Arabic Gum, (Meska), crushed
    1 tablespoon  salt
    2 tablespoons  olive oil
    ½ cup  yogurt
    ¼ cup  natural vinegar, (white, apple or grape)
    ¼ cup  fresh lemon juice
    2  bay leaves
    Rind of one  lemon

Preparation time: 10 min Cook time: 25 min

Wash the chicken well and place in a colander to drain.

Place the chicken stripes on a cutting board and gently pound until you get thin stripes of chicken meat.

Place the chicken slices in a large dish and add all of the other ingredients.

Mix well, and tightly close the container. Marinate in the fridge for 24 hours. You can marinate it for less time but not less than 12 hours.

Remove the bay leaves from the mixture and drain any excess marinate liquid.
Sauté the chicken in a non-stick pan. you will notice that it will release juices, keep tossing until the juices evaporate and the chicken is well cooked.
Note: If your chicken releases a lot of juices and you notice that the chicken is cooked but not all the juices have evaporated and you don?t want to wait, just drain the excess juices in the sink and toss the chicken in the pan for a minute before serving.

Serve Chicken Shawarma hot with garlic sauce, pickled cucumbers, and pita bread.

To assemble Chicken Shawarma sandwiches:

Open the pita bread and spread a layer of garlic sauce.
Sprinkle a layer of the chicken shawerma on top.
Toss a few pickles in the sandwich? your sandwich is ready
You can serve French fries on the side, and don?t forget to have your garlic sauce nearby for those who enjoy to dip their sandwich in it.


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