Enjoy a favourite Toronto dish featuring aromatic Middle Eastern flavours, as prepared by the youth in our Cooking for Life kitchen.
Ingredients: (chicken shawarma)
- 2 large chicken breasts (1.25 lbs)
- ½ cup plain yogurt
- 1 TBSP garlic, minced
- 1 TBSP lemon juice
- ½ tsp cinnamon
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
Ingredients: (yogurt sauce)
- 7 oz plain Greek yogurt
- ¼ tsp garlic, minced
- ¼ tsp dried dill
- ¼ tsp salt
Ingredients: (sandwich)
- 4 naan, pita or flatbread
- 2 medium Roma tomatoes, sliced thinly
- Optional: additional vegetables as desired, such as onions or lettuce.
Method:
In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. TIP: slice the chicken into strips before marinating to maximize the flavour.
Prepare the yogurt sauce for the sandwiches. Open a 7 oz. container of plain Greek yogurt and stir in the garlic, dill, and salt. Refrigerate until ready to use.
After marinating the chicken, add some oil to a frying pan, and grill until brown on both sides and cooked through.
Build the chicken shawarma sandwiches. Spread the yogurt sauce on your naan, pita or flatbread, then top it with the chicken and tomato. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat. Have paper towels or napkins at the ready and enjoy!