Chicken Shawarma

Well this is a recipe that I have made only once but I did a lot of research before hand to hunt down what I thought would be the best recipe.  Thankfully it only took one try! (I love when that happens.)  Chicken Shawarma is one of those things that I crave about once a month and once you have the needed spices on hand its sooooo easy to whip up.

Now as much as I would have loved to have provided everyone with a great recipe to make the totally awesome garlic dip like you get in all the restaurants I was unable to successfully duplicate it.  But I am on it and I am not giving up.  I was able to find it at the local Gourmet Market (Vince and Joes). So in the mean time that will have to do.  I hope you enjoy!

Chicken Shawarma

   4 boneless skinless chicken breast ~ thinly sliced

1/4 tsp ground cardamom

1/8 tsp cayenne pepper

1/8 tsp cinnamon

1/4 tsp 7 Spice (a.k.a. Bokhatat ~ See tips below for a 7 Spice recipe)

1/4 tsp paprika

1/4 tsp parsley

   1 tsp salt

   1 Tbsp minced garlic

1/4 cup Greek yogurt

1/4 cup lemon juice

   2 Tbsp canola oil

   1 med white onion ~ sliced thin

   1 med tomatoes ~ sliced 

Dill pickle spears (Homemade are best ~ See tips below for a GREAT pickle recipe)

Garlic spread or hummus

Pita bread (Look for Lebanese style if possible)

In a large bowl mix greek yogurt and lemon juice.  Add in cardamom, pepper, cinnamon, 7 spice, paprika, parsley, salt, and minced garlic.  Stir until combined.

Add thinly sliced chicken and mix until throughly coated.  

Cover and refrigerate 8 or more hours.  (Overnight is best)

Place large sauté pan on med-high heat and add canola oil. When oil is heated up add chicken mixture and cook throughly until golden brown. Be sure not to over cook which will dry out the chicken.

Warm pitas in a pan on med heat until they are pliable.

Remove pitas from pan and spread with garlic spread or hummus. Add onion and tomato slices, dill pickle spears and chicken.

Wrap and enjoy!

**Tip: If you are a Tabouli fan it would be a great addition to this recipe.  Add some in and let us know how it was! 

**Tip: Whenever I am making a recipe that I know I will not be using a certain spice again anytime soon I make my way over to the local Whole Foods.  They have a serve yourself spice area where you can get just what you need.  Its way cheaper and kind of fun serving yourself all at the same time. 

7 Spice (a.k.a. Bokharat)

Please don't make the same mistake I did and search in multiple stores for 7 Spice.  You will not find it or at least I didn't.  7 Spice is a mixture of spices also known as Bokharat.  You may be able to buy it ready made at any Middle Eastern market but its super easy to make. I had all the spices on hand so I found it much easier to just mix some up myself. 

   1 Tbsp ground black pepper

   1 Tbsp paprika

   1 Tbsp ground cumin

1/2 Tbsp ground coriander

1/2 Tbsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

MIx all ingredients well.  Store in an airtight container or in freezer.

Dill Pickles

I know this sounds like a little more work that you want to do for a simple sandwich but do yourself a favor and make your own pickles.  They are so yummy and you can store them for almost a year in your pantry. Therefore you’ll have 8 months of pickles to snack on and they will be on hand for as many times as you want to make Chicken Shawarma until they run out.

6 - 1 pint jars

Pickling pickles sliced into spears (Gauge how many you may need. The amount varies by size.  You can always add a couple jars or do less if you miss-calculate.) 

Fresh dill

6 garlic cloves ~ pealed

6 tsp mustard seeds

6 tsp black pepper corns

**Optional** Add 1 tsp red pepper flakes to each jar for a spicy batch

BRINE

8 1/2 cups water

2 1/4 cups white vinegar

1/2 cup pickling salt

Wash all pint jars in hot, soapy water (or dishwasher) set aside.

Fill large stock pot half-full with hottest tap water; set on burner over high heat.

In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.

In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.

Fill Jars: Place a layer of dill at the bottom of each jar, along with one garlic clove, 1 tsp mustard seed and 1 tsp pepper corns, then TIGHTLY load the cukes into the jar and add a few tiny spriglets of dill at the top.

Once jars are loaded, pour in the brine leaving half-inch head space at the top of each jar.

Add lid and ring to each jar, tightening evenly.

Place jars into stockpot of simmering water ensuring jars are covered by 1 inch of water.

Heat to steady boil.

Boil jars for 15 minutes.

Remove jars, set on a dish towel on the kitchen counter, and let cool. Do not re-tighten lids this may interfere with the sealing process.

Check for seal (indented lid) before storing and store in cool dark cellar or cupboard