Chicken Shawarma pita pockets

During my years of travel,  Shawarma has been my all time favorite fast foods especially when I traveled to the middle east.
Shawarma is found in many variations and in many different names. In Greece they call it gyros, meaning "turned". In Armenia they call it "Tarna" meaning 'turn". In Turkey they call it Doner kabab which again means "turning Kababs'

 Just as the different names you will also find that the Shawarma spice mix differs slightly from region to region mostly in the quantity of spices used.  I usually always use the ready made spice mix but a long time ago a very proud Lebanese grandmother told me the spice has the following ingredients.



So if any of you want to make it here's the spice mix ingredients for you.

1 tsp ground allspice, 1 tsp ground cardamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon, salt and pepper. (keep it in the fridge and it will stay for months)

Today I want to share with you how I make this fast food for my family:
This is not an authentic recipe, it's just my version of how I like it...

Here's what you will need:

1 onion (large)
1 garlic (med)
1 inch piece ginger
1 tbsp Shawarma Spice mix
1/4 cup Cilantro (chopped)
1 tbsp Lemon juice.
2 boneless chicken thighs or 1 chicken breast.
2 tbsp canola oil
Salt and pepper to taste.

Method.

Cut the chicken into thin long strips. I'm using thighs here.

 Take one tbsp of the Shawarma mix

 Add to the chicken.

Mix well into the chicken and let marinate for about 30 minutes.

Chop the Onion into slices and separate the slices.
Chop the garlic and ginger into thin long slices
Chop Cilantro fine.
Put one tbsp Canola oil into an wide open pan.
Add the chopped garlic and ginger. Stir for 30 secs.
Add the sliced onions.
Add a pinch of salt and continue to cook the onions until they reduce 1/2 the original quantity and slightly golden brown.
Stir occasionally, it will take about 5 to 7 minutes.

 Here you can see the onions are still not done.

Once the onions are done... remove from the pan and drain on a kitchen cloth.

 You can prepare the onions ahead of time and set them aside.
As well as marinate the chicken and let it sit in the fridge for a couple of hours.

When you are ready to serve.
Heat a tbsp of oil in a wide pan and place the piece of chicken on high.

Do not stir. Wait for a 3 to 4 minutes before you flip the piece over.
Reduce heat and cook the chicken.

 Once the chicken is cooked and browned nicely add lemon juice.
Check the taste and add salt and pepper.
Note: The shawarma mix has salt and pepper usually in it so you need to be careful not to over salt the dish.

 Add in the cooked onions and cilantro. Stir well. Set aside.

Shawarma is most commonly eaten with Tahina sauce which is a middle eastern sesame paste dip. Some even serve with a yogurt sauce.

I like it with Tahina sauce.
To make Tahina, place 2 tbsp of tahina paste into a clean bowl. Add one tbsp lemon juice. Salt and pepper.

 Using a spoon or whisk, add 1/4 cup water stirring constantly.

 At first the mixture will appear curdled but as you stir it will be again become a silky smooth paste.
Your tahina sauce is ready.

 Heat a Pita bread in a hot oven, cut in half and place some chicken into the pockets.
You could either spoon Tahina sauce over or serve it separately in a bowl.

This is our  lunch... Chicken Shawarma pita pockets with a side salad and some potato chips made in the microwave.

Bon Appetite!

Thanks for stopping by.