Chicken Shawarma

One of the nicest, and healthiest ways to enjoy a freshly baked Greek Pita, is to wrap it around marinated and grilled chicken.  Topped with Tzatziki sauce, mellow hummus, some tomato, lettuce, thinly sliced red onion and anything else you think might sound yummy - this sandwich is a traditional quick lunch served in the Mediterranean, but is now found in many shops throughout the world.  In Australia, my husband loved them with pickled turnips or beets and my son enjoys a dill pickle spear right down the middle.  Anyway you want them is fair game for eating!

In many shops you will find boneless, whole chickens stacked neatly on a skewer and as it spins against the heat source or charcoal, it cooks to a crisp, juicy goodness.  The sandwich shop owner will slice it thinly into a tray and use it in these delicious wrap sandwiches.  Most of us don't have access to one of these rotating roasters, so we improvise by marinating and grilling our own chicken.  I use breast, but a great combination is thigh and breast meat together. 

Easy to make and even nicer to eat, these satisfy particularly nicely on hot, summer days. 

Just follow the recipe for my traditional Greek Pita breads and warm them over the grill or in a skillet just before wrapping.

Chicken Shawarma
Feeds 6

4 large boneless, skinless chicken breasts, sliced into 1/2 inch slices
1 large, ripe lemon, juiced
1/3 cup olive oil
Greek seasoning spices (I use Penzey's blend), OR if you want to use dried herbs, measure a tsp of oregano, a tsp of basil and a half tsp of dill weed)
3 cloves garlic, crushed
1 tsp salt
1 tsp pepper

Place chicken slices in a gallon sized zip lock bag.  In a medium bowl combine juice, oil, garlic and all the spices.  Whisk until smooth with a wire whip.  Pour contents into the bag of chicken and seal up the bag.  Squeeze the bag gently to ensure the chicken is equally coated with the mixture.  Refrigerate for at least an hour, or as long as overnight.  Mixture can be frozen at this time.

Preheat the grill to medium high heat.  Lay down a piece of foil on top of the grates and spray with a quick coating of PAM, or oil lightly with a brush and vegetable oil.  Grill the chicken quickly, turning when browned.  Cook until thoroughly cooked - about 7 minutes. 

During the last minute, lay down your pita's on the gril and turn them over after about 30 seconds.  Heat on the second side for about a minute, then remove.

Assemble the sandwiches by spreading a thin amount of hummus down the middle of the pita.  Pile on as much chicken as you wish, then dollop with Tzatziki sauce.  Finish off with your favorite condiments like:  Tomato, lettuce, thinly sliced red onion, thin sliced cucumber, thin sliced pickled beets or even a dill pickle spear or slices. 

Use wax paper or tin foil to wrap and hold your sandwich.  Enjoy!