Prep Time
30 Minutes + 2-24 Hours for chicken to marinate
Cooking Time
1 Hour, 15 Minutes
Servings
8 People
Ingredients
- 3 tablespoons Shawarma Spice Mix
- ½ cup (125 ml) plain yogurt
- 1½ tablespoons fresh lemon juice
- 3 large cloves garlic, crushed
- 1½ teaspoons salt
- 2 lb (1 kg) boneless, skinless chicken breast
- 2 tablespoons olive oil, plus more for sautéing
- 16 flatbreads
- Garlic Mayonnaise
- Pickles
Directions
- Combine the Shawarma Spice Mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.
- Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish
- Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.)
- Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).
- Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).
- Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up.
- Toast the sandwiches on a dry griddle or a flat sandwich press so that the bread gets golden brown and slightly crispy.
- Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.
Recipe courtesy of Faith Gorsky, author of An Edible Mosaic (www.anedibilemosaic.com)
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