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Nutrition Facts
Serving Size 1 (174g) Recipe makes 6 servings
Calories 292
Calories from Fat 149		(51%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.2g
Cholesterol 97mg		32%
Sodium 300mg		12%
Potassium 384mg		10%
Total Carbohydrate 2.3g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.7g
Protein 32.1g		64%
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Chicken Shwarma - Chawarma Lahme

Recipe #203219 | 1 day | 1 day prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Mme Melissa
Jan 3, 2007

As part of a mezze, or as the main ingredient in a sandwich, or pita wrap, this is a flavorful, homey recipe. This recipe is translated from Cuisine du Liban by Pomme Larmoyer.

SERVES 6 (change servings and units)

Ingredients

2 lbs chicken breasts
4 tablespoons lemon juice
1 tablespoon olive oil
3 garlic cloves
3 tablespoons yoghurt
1 teaspoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon pepper
1/2-1 teaspoon salt

Directions

1
Cut the chicken breasts, or just white chicken meat, into long, slim strips, then into lengths that are about an inch long.
2
Put them into a bowl or other container, and allow them to marinate in the lemon juice (or white vinegar, if you want), olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
3
Allow 24 hours for the flavors to develop.
4
The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
5
Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, and any other crudites, or pickled crudites.

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Featured Reviews for This Recipe

From: Lille

On Jul 7, 2009

I substituted buttermilk for the yogourt, ketchup for the tomato paste and oregano for the coriander because that's what was on hand. Very tasty both freshly grilled and cold in a sandwich the next day.

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From: Chef #817656

On Jun 29, 2008

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From: 1Punkydoodle

On Jul 16, 2008

I wasn't goingt to be home last night so I left this for my DH's dinner. I tasted it and thought it was good but I don't love chicken. My husband called me this morning just to tell me how much he loved this and said he wants it every night for the rest of the week at least. Thank you for posting this recipe.

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From: TexasKelly

On Oct 24, 2007

So Yummy! This was just the perfect chicken recipe for Hubby & I. I kept the chicken whole and just pounded it thin, then let it marinate for 2 days, and then we grilled it on Monday night for dinner. It practically melted in our mouths, it was so tasty. I would not change a thing about this recipe, and I will definately be making it again. Thanks for posting this! Its my new favorite.

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