Friday, September 25, 2009

Chicken Shawarma

This recipe was originally for serving as a pita sandwich. I adapted it to serve over a bed of rice. It took a long time to get a photo for this dish. I think it's because this is so good it always gets eaten before any pictures can be taken. My husband loved this dish. My daughter loved this dish. She even mentioned it to our neighbour. "You could come over to our house for dinner. My mom makes good food," she said.


1/4 cup lime juice
1/4 cup olive oil
1 tbsp allspice toasted and ground
1 tbsp coriander seed toasted and ground
1 garlic clove, minced
1 tbsp fresh chopped summer savory
1 onion, grated
2 lb. chicken thighs, skin removed, bones removed and pounded to even thickness
Coarse salt and freshly cracked black pepper

  1. Mix all ingredients together in a Ziploc lock bag and marinate in the fridge for at least an hour, or over night.
  2. Cook in a frying pan, breaking the meat into small pieces as it cooks.
  3. Serve over rice, garnished with garlic yogurt sauce.

Inspiration: Christine Cushing's recipe