Ever since I first had chicken shawarma, I have been in love. A few years back when my nephew Julian was a baby, I used to babysit him when my sister and brother-in-law wanted to go out for the evening. Since they live a good hour’s drive from my house, it usually involved spending the night. They would treat me to dinner, and I always picked carry-out from this little Middle Eastern restaurant not far from their house that had the best chicken shawarma. Sadly, the restaurant went out of business a few years ago. I always meant to look for a recipe for shawarma, but never did, until a couple of weeks ago one came to me! Our local paper, The Detroit Free Press, had an article about the Muslim celebration of Eid, which marks the end of Ramadan, and the paper included some Middle Eastern recipes for the holiday. Among them was CHICKEN SHAWARMA!!
I was surprised at how easy it was – I made the marinade last night and let it sit all night and all day today. I think the chicken was marinading about 18 hours by the time I got around to cooking it this evening! I didn’t eat it as a sandwich – instead I sliced the cooked chicken breast and served it over a bed of brown and wild rice (Bird’s Eye Steamfresh Brown and Wild Rice with Broccoli and Carrots), but I will definitely make it as a sandwich next time – this would make a good lunch!! Here’s the recipe (the recipe as it appears in the newspaper is in italics; my notes are not. The photos are mine) –