Chicken Shawirma (Middle East Gyro)

Ingredients:

2 Pounds skinless and boneless chicken breasts, trimmed

For Marinade:

� Cup vinegar

4 Tablespoons olive oil

� Medium Onion/grated

1 Garlic clove, grated

1 Tablespoon prepared mustard

1 Teaspoon Salt

� Teaspoon Black pepper

1 Teaspoon Baharat (garam masala)

� Teaspoon Curry powder

� Teaspoon Ground cardamon

� Teaspoon Whole aniseeds or fennel

� Teaspoon Thyme or za’atar

� Teaspoon Turmeric

Preparation:

Cut chicken pieces into thin strips. (it would help a lot if you let

chicken breasts solidify a little in the freezer before cutting.)

In a big bowl, mix ingredients for marinade. Add cut pieces of

chicken and mix well. Let chicken marinade for about 30 minutes at

room temperature.

Put chicken with the marinade in a big skillet, or divide between 2

skillets, and cook on high heat, folding and stirring frequently,

until all liquids evaporates, and meat starts to nicely brown, about

10 minutes. Alternatively, you can spread meat mixture in a thin

layer on a cookie sheet, and bake in a hot oven 450 to 500 degrees

F., turning several times while baking, until liquid evaporates, and

meat is nicely browned.

Servings: 10 sandwiches

To Make the Sandwiches:

5 medium pita breads, cut into two (total 10 pieces)

Hummus salad, optional (see recipe above)

Thin slices of tomatoes

Chopped parsley

Sumac, or thinly sliced onion sprinkled with sumac

Spread some of the hummus salad on one side of the inside of the

pita pocket. Stuff it with some of the prepared chicken, tomatoes,

parsley, onion with sumac, or just a sprinkle of sumac.

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