Must Luv Garlic!
Chicken Shawarma is one of my favorite sandwiches. Garlic, lemon, oregano, and olive oil gives this sandwich so much flavor.
Thinly slice the chicken breast, partially frozen chicken breast is easier to slice.
Chop lots of fresh garlic.
Toss everything in a bowl and marinate all the spices, garlic with Greek yogurt, lemon and extra virgin olive oil.
A hot pan is a must to get the crust on the chicken, it adds so much flavor.
Brush chicken with a little garlic oil as soon as you remove it from the pan.
Serve chicken on fresh naan bread or pita.
Chicken Shawarma with Garlic Oil
Prep Time: 1 hour to marinate
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Ingredients:
4 boneless, skinless chicken breast thinly sliced
10 cloves garlic, chopped
1 tbsp Mexican oregano
½ tbsp. creole seasoning
½ tbsp. black pepper
½ tbsp. garlic powder
½ tbsp.. onion powder
1 tsp. cayenne
1 tsp. paprika
2 lemons, juiced
¼ c. extra virgin olive oil
1 container of Greek yogurt.
1 tomato sliced
Directions:
Rinse chicken breast and pat dry, slightly frozen chicken breast will cut easier. Slice chicken breast and place in a large bowl. Add all remaining ingredients to bowl and stir. Marinate at least 1 hour, longer if you can. I usually try to marinate at least 8 hours if I am not in a rush.
Two ways of cooking:
Way 1: Let me see your grill-You can grill this on the George foreman pretty quickly. About 5 minutes depending on how thin you slice the chicken.
Way 2: Cast iron-The cast iron pot will give you that nice golden crust on the chicken that Big Goo loves. About 3-4 minutes on each side depending on how thin the chicken is sliced. Cook until chicken is golden brown and no longer pink in side.
Brush cooked chicken lightly with garlic oil when removing from hot pan. Lightly brush naan bread with garlic oil and heat on grill pan or in microwave for about 30 seconds.
Serve with tomatoes lightly sprinkled with pepper and creole seasonings.
Garlic Oil
5 cloves garlic
1/2 c. extra virgin olive oil
Blend and set aside.
