Chicken Shwarma

My husband and I met in High School, spent a year in a long distance relationship and then I joined him at college. The campus at University of Michigan is a mecca of diversity in the form of both people and food. One of my first introductions to Mediterranean and Greek cuisine was at a small cafe on S. University called Oasis. The chicken shwarma was so good I can still taste it all these years later!

Since then we have lived in a few different cities across the U.S. but I had yet to find a chicken shwarma as good as I had remembered at Oasis, until now!

San Diego has quite a few Greek restaurants and while most of them are a bit too commercial for my taste there is a small cafe called Nikkos my husband and I love. The chicken shwarma is exactly as I remember at Oasis. Warm, soft flat bread, flavorful chicken, and the most delicious garlic sauce I have ever had.

I attempted to make it at home and the results were quite good.

Chicken Shwarma

serves 4-6

4 Flat Bread

4 skinless, boneless chicken breasts butterflied

Marinade:

1/2 c. white wine

1 c. Greek yogurt

4 cloves garlic crushed

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. cardamon

2 whole cloves

salt and pepper

Sauce:

1 c. plain yogurt

3 cloves garlic

1/2 c. tahini

1/4 c. lemon juice

Combine all marinade ingredients in medium sized bowl. Place chicken in marinade and place in fridge overnight.

Place chicken on preheated 375 degree grill. Grill on each side for six minutes a side. Grilling the chicken a total of 12 minutes. Remove to plate and set aside.

Sauce:

Crush garlic, add yogurt, tahini and lemon juice. Mix to combine.

Assembly:

Warm flat bread in microwave for 25 seconds. Place 2 strips of chicken in center of flat bread next to a dill pickle spear, spoon on sauce. Fold up sides and serve warm.