Chicken Shawarma Sandwiches

Ingredients

• Large chicken breasts a pair
• Pita bread or soft tortillas as required
• Pickles as required
• Mayo as required
• For Yogurt Marinade:
• Plain yogurt 3/4 cup
• Garlic, crushed 3 large cloves
• Lemon juice 1 tsp
• Cumin 1 tsp
• Dried oregano 1 tsp (1 tbsp if using fresh)
• Dried parsley 1 tsp (or 1 tbsp if using fresh)
• Dried sage leaves 1 tsp (or 1/2 tsp dried sage powder)
• Chicken spice 1 tsp (A mix of white pepper, coriander, ginger, cloves, cardamom, and salt)
• Red chili flakes 1/4 tsp
• Baking dish 8x8"
• Aluminum foil as required

Cooking Directions

1. Mix together all of the marinade ingredients.
2. Pound out the chicken breasts so that they’re equal thickness throughout.
3. Cut each chicken breast in half.
4. Cover the chicken with the marinade and refrigerate for 1-2 days.
5. Preheat the oven to 350F.
6. Remove the chicken from the marinade (making sure to scrape off the excess marinade).
7. Layer it in an 8X8” baking dish, just in the center of the dish; don’t let the chicken go to the edge of the pan.
8. Around the perimeter of the chicken, wrap two pieces of aluminum foil, so that the chicken holds together in a square; don’t cover the top of the chicken with foil.
9. Bake the chicken for 1 hour, or until the internal temperature is 165F (if you don’t have a thermometer, you can cut the chicken and make sure there’s no pink inside).
10. Let the chicken cool for 15 minutes, then put it on a cutting board and thinly slice it.
11. To make it into shawarma sandwiches, put some chicken, mayo, and pickles on a piece of Arabic bread and roll it up.
12. Delicious Shwarma is ready.