In Montreal, the snack of choice after a late night of drinking is a delicious shish taouk sandwich. Thanks to the large Lebanese community in Montreal, many restaurant offer this delicious sandwich. A shish taouk is a Montreal-style shawarma sandwich. The term shish taouk is technically inaccurate; it refers to Turkish style skewered chicken. However, in Montreal, a chicken shawarma is generally referred to as a shish taouk.
The combination of delicious grilled chicken, garlic sauce and fresh pita is the perfect remedy to prevent major hangovers the following day. Boustan is my favourite spot to grab a quick sandwich at 3:00 am.
Shawarma is a middle-eastern dish that consists of small pieces of seasoned beef, lamb, turkey, goat or chicken. The traditional method for making shawarma consists of placing the marinated meat on a spit and slowly roasting it over a flame. While cooking, the meat is shaved off and served with hummus (chickpea seasoned paste), tahini (sesame based sauce), tabbouleh and pickled turnips. The meat can also be wrapped in a pita bread and served as a sandwich.
My version of chicken shawarma doesn’t require an open flame or a spit. You can cook your chicken on the BBQ to add a smoky flavour to the meat but unfortunately, my limited condo-living space doesn't allow me to have a grill. This oven version is incredibly delicious and easy to prepare.
I prefer to use boneless and skinless chicken thighs for this recipe but chicken breasts would also work well. I find the thighs are juicier and cheaper! Bonus!
The chicken can be prepared in advanced, marinated and then frozen. Simply thaw and cook as directed.
Chicken Shawarma
yields 4 portions
Ingredients
- 2 pounds boneless skinless chicken thighs
- ¼ cup extra virgin olive oil
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon allspice
- 1 teaspoon turmeric
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon cinnamon
- ¼ teaspoon ground pepper
- ⅛ teaspoon cayenne
Directions
Cut the chicken thighs into 2-inch cubes.
Place the pieces in a large plastic resealable bag.
In a small bowl, mix together the olive oil and the spices. Pour the marinade over the chicken pieces. Mix well to coat the pieces.
Marinate for at least a couple of hours (overnight is even better) or freeze to prepare at a later time.
Cut the chicken thighs into 2-inch cubes.
Place the pieces in a large plastic resealable bag.
In a small bowl, mix together the olive oil and the spices. Pour the marinade over the chicken pieces. Mix well to coat the pieces.
Marinate for at least a couple of hours (overnight is even better) or freeze to prepare at a later time.
Preheat oven to 400°F.
Place the chicken evenly spaced on a large parchment paper lined baking sheet.
Roast the pieces for 20 minutes or until the chicken is cooked through. Remove from the oven and let cool down.
Slice the chicken into small, thin pieces.
Place the chicken evenly spaced on a large parchment paper lined baking sheet.
Roast the pieces for 20 minutes or until the chicken is cooked through. Remove from the oven and let cool down.
Slice the chicken into small, thin pieces.
Heat up 1 tablespoon of oil in a large frying pan over high heat.
Once the oil is hot, add the meat and sauté for a few minutes until the pieces of chicken are crisp.
Serve with a tabouleh salad and hummus or as a sandwich on a fresh pita.
Bil-hanā wa ash-shifā! (Bon Appétit! in arabic - translates to "May you have your meal with gladness and health!")
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