I had never heard of schwarma, let alone tasted it, until my freshman year of college.
Actually, it was the weekend before college began, and I had attended church with the roommate of a friend since this friend was out of town at a conference. After sitting through a rather lengthy, awkward service with a dude who I had just met and a ton of other strangers, which was a bit much for shy 18-year-old Erin, my new friend and I were invited to have lunch with some other members and a girl who I actually had met the summer before while working at a camp.
We went to a Lebanese restaurant… and I was completely overwhelmed looking at the menu, so I chose the first thing that sounded like it wouldn’t be too over-the-top to my untested tastebuds — Chicken Schwarma.
Needless to say, I fell in love with the dish that day, and throughout my college career, I ate my fill of schwarma.
Then I left South Louisiana and discovered schwarma is rather challenging to find. So challenging, in fact, that when we were living in Nashville, my husband got fed up about our lack of schwarma and decided to make our own.
While it’s not the same as the restaurant-made schwarma, it’s pretty darn good. And if I ever get a spit (A SPIT!), it will be even more out-of-control delicious… though I doubt my husband will let me set it up in the lawn and roast whole animals on it. (My Big Fat Greek Wedding reference… Bueller?)
Here is our recipe for Chicken Schwarma:
- 4 chicken breasts
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon cumin
- 3 garlic cloves
- Pound out the chicken into thin pieces, and set aside.
- Combine marinade and toss over chicken in a baking dish.
- Allow time to marinate for two hours in the refrigerator.
- Once chicken has marinated for the appropriate amount of time, throw it on the grill.
- Grill until chicken is cooked through, then slice into pieces and enjoy over pita with Tzatziki sauce and hummus.
It is SO. Good.