I’m excited to share a deeeelicious new recipe with you! I think this is one of my husband’s favorite things I’ve made (maybe ever) … at least based on how many times he said how much he liked it, LOL.
These hot Chicken Shawarma Sandwiches with Garlic Sauce (inspired by a local restaurant—more on that below) are definitely being added to the top of the list the next time I can cook for friends. It’s a great recipe that you can mostly prep ahead so you aren’t glued to the stove for too long when entertaining!
Sponsor Shoutout: Farmer Focus Organic Chicken
I used Farmer Focus organic chicken tenders for this recipe and, I have to say, I don’t normally cook with chicken tenders but they were the perfect for this dish. The tenders were the ideal size so all I had to do was slide them into a bag and pour the marinade on top. Easy peasy. And since I’m all about skipping unnecessary steps, especially when it comes to not having to deal with raw chicken (and the dirty cutting board + knife), I’ll take it!
We’ve been partnering with Farmer Focus organic chicken this past year because we love how their operation is 100% organic from start to finish—and how they care about their farmers, which means better working conditions, and in the end, a better product. I’ve noticed organic chicken seems to be easier to get your hands on (vs. conventional) with the meat shortage many of us are dealing with right now.
Also, if you haven’t seen it yet, they now have a Farm ID on every package so you can see the farmer who raised your food! If you can’t make it to your farmers’ market for locally sourced meat, this is definitely the next best option. They have all different cuts of chicken aside from tenders (including everything from whole to bone-in thighs to boneless chicken breasts) so definitely look for it next time you’re at the store!
This dish is inspired by a restaurant here in Charlotte called Kabab-Je that serves authentic Lebanese Cuisine. It’s a popular lunch spot with my girlfriends, and I have missed being able to do things like that, so I decided to try making this yummy hot sandwich at home!
I think the end result turned out pretty authentic and close to what they serve. I’m happy to have this recipe now to help hold us over until we can go out to restaurants again. I have sure missed the occasional meal out!
I would also suggest pairing this recipe with a Traditional Greek Salad for a perfect outdoor lunch or dinner.
Chicken Shawarma Sandwich with Garlic Sauce
For the Chicken + Marinade
- 1 pound chicken tenders I used Farmer Focus Organic (can sub thinly sliced boneless skinless chicken breasts or thighs)
- 1 lemon juiced
- 6 cloves garlic peeled and crushed
- 2 tablespoon olive oil + extra for cooking
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon oregano
For the Garlic Sauce
- 6 whole-wheat pitas
- butter or olive oil (for toasting the pitas)
- thinly sliced pickles (or sandwich slices)
For the chicken and marinade
- Put the chicken in a zip-top bag and set aside. Using a mini food processor, hand immersion blender, or small blender jar (such as magic bullet) puree the lemon juice, garlic, oil, paprika, cumin, salt, pepper, and oregano. (This is not enough marinade to easily work in a large blender or food processor.) Pour over the chicken and massage to coat, seal, and refrigerate for 12 to 24 hours.
- Heat a cast iron skillet over medium-high heat. Add a teaspoon or two of the olive oil to the pan and, using tongs, remove the chicken from the marinade and add to the hot pan. Cook in batches until golden brown and cooked all the way through (no longer pink in the middle), about 4 to 5 minutes per side.
For the garlic sauce
- Using a mini food processor, hand immersion blender, or small blender jar (such as magic bullet), puree the garlic, oil, lemon, and salt until smooth. (This is not enough sauce to easily work in a large blender or food processor.) BRIEFLY pulse in the yogurt to help thicken the sauce. If you blend the yogurt too much it will just thin out again (see notes).
- Heat a little butter or olive oil in a large skillet over medium heat. Toast the pitas until golden brown, 1 to 2 minutes per side.
- Spoon a generous helping of garlic sauce down the middle of each pita, top with a pickle slice, and add chicken (our chicken tenders were on the smaller side and I put two in each pita). Pull up both sides and wrap parchment paper around, twisting the excess on the bottom, to keep the sandwich in place and serve warm.