Lebanese Chicken---Joe or CathyZ, can I marinate this overnight, with all the lemon juice?

A

angak1

Well-known member
I'm bringing this to a BBQ graduation party on Saturday using thighs. Maybe I should just throw it in the marinade Sat morning? It's a test run for making this with split cornish hens for my bookclub Downton Abbey night in 2 weeks. will serve it that night baked and with Hasselback potatoes and asparagus proscuitto bundles.

 
Hello. I'm Sybil...1/22 of Marilyn. I'm neither Joe nor CathyZ, but here's a lebanese recipe

that marinates for a minimum of 8 hours and PREFERS two days. This was listed under Lebanese Lemon Chicken.

I love shawarma seasoning. Brought home a bottle from Israel. The grilling aspect does make a difference...this isn't a crock-pot dish.

Summary: Enjoy our home-made Lebanese Chicken Shawarma recipe from Mama’s Lebanese Kitchen. This Chicken Shawarma dish is appreciated especially by garlic lovers

Chicken Shawarma

Ingredients (5 servings)
•2.5 lbs of thinly cut skinless boneless chicken breast
•1/2 cup of lemon juice
•1/2 to 1 teaspoon of crushed/powder oregano (or thyme)
•1 teaspoon of paprika
•1/2 teaspoon of ginger powder (optional)
•2 tablespoons of tomato sauce
•4 tablespoons of plain yogurt
•3 tablespoons of white vinegar
•8 crushed garlic cloves
•2 tablespoons of canola/vegetable oil
•1 tablespoon of salt

Chicken Shawarma Marination

1. Mix all ingredients well and marinate the chicken overnight in the fridge.
2. To get the most flavor try to marinate at least 6-8 hours, and if you have plenty of time a two-day marination is ideal.

Cooking the Shawarma

Grill the marinated chicken using a panini/George Forman grill for about 15 minutes. You can also cook the chicken on a BBQ grill if so you wish. Once cooked, shred the chicken thinly as in the photo and it’s now ready to be wrapped in a sandwich.

The Shawarma Sandwich
Spread Lebanese garlic dip/paste (click HERE for recipe) on a pita bread diagonally, add the shredded chicken, sliced Middle Eastern cucumber pickles and sliced tomatoes. Roll the sandwich as in a Burrito, grill on a clean panini grill for a couple of minutes, serve warm and enjoy!

http://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/

 
I'm not Joe or CathyZ or 1-of-22, but I did make that chicken and I marinated it overnight. I

It is truly wonderful and I agree with Joe that it's better cold.

 
I am Joe, Cathy Z, Sybil, Marilyn AND Michael. (You should see my psychiatry bill) The only thing

I'm not is Lebanese, but yes, you can marinate it overnight. The recipe says "6 hours or overnight." I usually don't start far enough ahead for that but it's better if you have time to marinade.

 
A group rate on psychiatry may soon be needed. I actually prefer the texture of this chicken

when it marinates 20 hours or so (not much more though). The cumin flavour seems to mush right into the meat...but does your recipe have cumin in it??

 
I probably use a tablespoon. Since I usually have much larger chickens than called for

I add the ingredients with a free hand.

 
why do I here the Pointer Sisters singing in my head now? thanks everyone.

I didn't see the "overnight" in the recipe and was worried about all that lemon juice making the meat rubbery. I'll throw them in the marinade tonight. yay! I will be using oregano instead of thyme---I just can't stand thyme, but oregano is usually a good substitute.

 
Love cumin. I met with an acquaintance last night and discovering that she is on her way to Turkey,

asked for a big bundle to be brought back. I cannot find Turkish cumin anywhere over here, online or otherwise.

 
Let's not rush into things. I think you will only be the third to try this particular version

You want a chef with a sloooow hand
Want him to season with an easy touch.
You want a poster who will spend some time,
Not T&T in a heated rush...

Let us know how it comes out.

 
This is not a rush!

I've made it at least 3 times this spring. Just so easy and good!

 
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