I need an authentic chicken shawarma recipe.?

I just had chicken shawarma at a local mediterranean restaurant and LOVED it. I want to replicate the meal at home. The meal included chicken shawarma over rice (it was some type of a yellow rice), sauce (not sure what type of sauce is traditionally served with shawarma), hummus, and warm, thick pita bread.



I am looking for authentic recipes for all components of this meal. Can anyone help me?I need an authentic chicken shawarma recipe.?
Here are some great recipes. Also, see the web link below for tips on making the best Shawarma.



Chicken Shawarma



Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas. Total time: 45 minutes.



Chicken:



2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extravirgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips



Sauce:



1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)

2 tablespoons tahini

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced



Remaining ingredients:



Cooking spray

4 (6-inch) pitas

1 cup chopped romaine lettuce

8 (1/4-inch-thick) tomato slices



Preheat grill to medium-high heat.



To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.



To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.



Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.



Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.



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Chicken Shawarma



Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read "Shawarma 101: Tips for Making Authentic Shawarma". You won't be disappointed!



1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)

1 cup plain yogurt

1/4 cup vinegar

2 cloves garlic, crushed

1 teaspoon pepper

1/2 teaspoon salt

2 cardamom pods

1 teaspoon allspice

juice from 1 lemon



For the Sauce:



1 cup tahini

2 cloves garlic, crushed

1/4 cup lemon juice

2 tablespoons yogurt



Pita Filling:



8 loaves of pita bread or 4 large

thinly slice cucumbers

thinly sliced onions

1/2 teaspoon sumac

thinly sliced tomatoes

1/2 cup fresh parsley, finely chopped

pickle slices (optional)



Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.



Add chicken, cover and refrigerate at least 8 hours, preferable overnight.



In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.



While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.



Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.



When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.



Prepare the Pita



Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.



Serving Shawarma



You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.



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Chicken Shawarma

Yields: 4 servings



10 cloves garlic, chopped

2 lemons, juiced

1/2 cup olive oil

2 teaspoons curry powder

1 teaspoon salt

2 teaspoon ground pepper

5 drops yellow food coloring, optional

2 pounds boneless skinless chicken breasts

4 pieces pita bread

1 tomato, chopped

Shawarma Sauce, recipe follows



To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil.



Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.



Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.



Shawarma Sauce:



3 cloves garlic

1 cup store-bought tahini

3 cups water

1/2 cup lemon juice

Salt



Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.I need an authentic chicken shawarma recipe.?
This is authentic as it gets been in my family for over 7 generations we are from Egypt.



Chicken Shawarma Recipe

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal.



Ingredients:

1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)

1 cup plain yogurt

1/4 cup vinegar

2 cloves garlic, crushed

1 teaspoon pepper

1/2 teaspoon salt

2 cardamom pods

1 teaspoon allspice

juice from 1 lemon

___________________________

FOR THE SAUCE:

1 cup tahini

2 cloves garlic, crushed

1/4 cup lemon juice

2 tablespoons yogurt

___________________________

PITA FILLINGS:

8 loaves of pita bread or 4 large

thinly slice cucumbers

thinly sliced onions

1/2 teaspoon sumac

thinly sliced tomatoes

1/2 cup fresh parsley, finely chopped

pickle slices (optional)

Preparation:

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.



Add chicken, cover and refrigerate at least 8 hours, preferable overnight.



In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.



While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.



Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.



When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita

Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.

kasich