Chicken Shwarma

Name: Chicken Shwarma
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 8 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 2 lb chicken breasts; 1 lemon; 1 tbsp olive oil; 3 garlic cloves; 3 tbsp yoghurt; 1 tsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp ground cardamom; 0.5 tsp pepper; 0.5 tsp salt

Oven-baked chicken, lemon and yoghurt, warmed with cumin and cardamom, a Lebanese dish.

24 hr 10 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 1440 min · 1450 min total
Difficulty: medium

1
Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
2
Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
3
Allow 24 hours for the flavors to develop. The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
4
Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.