Best 7 Lebanese Chicken Wrap Sandwich Recipes

SHISH TAWOOK

Steps:

• In a large bowl, add the ingredients for the marinade (yogurt, lemon juice, olive oil, garlic, tomato paste, all the seasoning and salt/pepper) and whisk to combine.
• Place the chicken cubes in the same bowl and coat the chicken in the marinade. Cover, and let rest/marinate in the fridge for at least 4 hours.
• Thread the chicken on skewers right before grilling. Add one wedge of onions to each skewer, if desired.
• Grill on medium heat for 5-8 minutes per side.
• Serve with pita bread, lettuce and garlic sauce, if desired.

LEBANESE CHICKEN WRAPS

Steps:

• Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.
• Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through (you may need to do this in batches). Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.

LEBANESE CHICKEN SHAWARMA

Steps:

• Mix together the yogurt, lemon juice and all of the ground spices and garlic together in a large mixing bowl
• Add the boneless skinless chicken thighs to the bowl and coat them in the marinade
• Marinate the chicken for minimum of 30 minutes or up to 24 hours
• Roll each piece of chicken up tightly and skewer it with 2 skewers (see video)
• Layer onion pieces between chicken either on the 2 skewers or with a 3rd skewer, whichever is easiest
• Grill on medium to high heat for 30 minutes, turning periodically, until the chicken is cooked through
• Cut the chicken into thin slices and serve on warm pita bread with shawarma sauce and desired toppings.

LEBANESE CHICKEN SHAWARMA (WRAPS/PLATTER/PLATE)

Steps:

• Finely chop the onion.
• Add all the marinade ingredients, including the onion, to a large bowl and mix well to combine.
• Cut the chicken into thin slices.
• Add the chicken slices to the bowl with the marinade and toss to coat. Cover the bowl with clingfilm/beeswax wrap and marinate for at least four hours or overnight (up to 24 hours maximum).Alternatively, you can marinate the chicken in a large Ziplock bag - but I find the bowl easier for wet marinades.
• When you're ready to cook the yogurt marinated chicken shawarma, heat a large skillet over medium heat.You shouldn't need to add any oil as there is already some in the shawarma marinade.
• Once hot, add the chicken and sauté, stirring often, until deep golden and fully cooked- this takes between 12-15 minutes usually.
• Other cooking methods:Grilled: When grilling the chicken shawarma, I'll oil the grates slightly to avoid sticking. You can use an electric grill (over medium-high heat) or charcoal BBQ and grill for about 3-4 minutes on one side, turning and cooking until nicely charred and cooked through. If using a grill, it's best to cook the chicken with the lid down. You can use a thermometer to check the internal temp is 160ºF/71ºC - then remove and allow to rest for a few minutes before serving.Roasted: Oven-roasted chicken shawarma is very hands-off, but I usually don't bother with chicken I've cut down into thin strips. If you want to, I recommend baking the chicken at 400ºF/200ºC for 10-15 minutes (depending on how large your chicken pieces are. If you're using large fillet-style pieces, then this is more likely to be 20-25 minutes). Use a meat thermometer to ensure the internal temperature reaches 160ºF/71ºC. Optionally, use the broiler for more browning at the end and allow the chicken to rest for several minutes before serving.
• Once cooked, you can enjoy the Lebanese chicken shawarma in several ways (listed on the blog post); however, my favorite is making delicious chicken shawarma wraps.
• To do so, I like to use Lebanese-style thin pita bread (10-inches - also called Arabic bread). First, spread a layer of garlic sauce (toum), then load it up with gherkins, tomato slices, lettuce, and the chicken shawarma; optionally add some fries (either in the sandwich/wrap or on the side).Other optional toppings include red onion slices, pickled turnips, creamy hummus, chili sauce, tahini sauce, or a creamy yogurt-based shawarma sauce. More non-traditional additions include bell peppers, avocado, olives, or tzatziki.Top Tip: for a large gathering, I recommend setting up a chicken shawarma platter, pairing all the various toppings, dips, and sauces, with pita for wraps and grains/pita chips for shawarma bowls. That way, your guests can pick and choose what they want. Even better, for meat-free guests, you can provide this vegan mushroom shawarma or even traditional falafels!
• Make ahead: you can prepare the marinade 3-4 days in advance and leave the chicken to marinate for up to 24 hours. Alternatively, you can freeze the chicken shawarma before cooking. To do so, add the chicken and marinade to a large Ziplock bag, then freeze for up to 3 months - no need to marinade first as it will marinade as the chicken defrosts in your fridge before cooking. Storing: store any leftovers of the Lebanese chicken shawarma in an airtight container in the fridge for between 2-3 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the chicken shawarma either in the microwave (in 30-second intervals) or in a skillet (with a splash of water for moisture). Alternatively, enjoy the leftover Lebanese chicken shawarma cold on salads and pasta salads.

LEBANESE CHICKEN WRAP SANDWICH

Steps:

• In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste. Make sure chicken is well cooked and browned.
• In a small bowl mix the mayo, lemon juice and garlic powder.
• Heat flour tortillas by steaming in microwave for 1 - 2 minute covered in a damp paper towel.
• Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce. Wrap closed with foil and twist foil end.

CRISPY LEBANESE CHICKEN

Steps:

• Chicken should be bone in and skin on.
• Have ready some additional sea salt and lemon juice for seasoning.
• Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side) and pull meat away from bone so the chicken thigh lays flat. pan>.
• Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. pan>.
• Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. pan>.
• Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes) then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes). pan>.
• Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen. pan.

LEBANESE STREET SANDWICHES

Steps:

• Place onions in a food processor; pulse until finely chopped. Remove and pat dry; transfer to a large bowl. Add parsley to processor; pulse until minced. Stir into onions. Add beef, egg and salt; mix lightly but thoroughly., Slice pitas horizontally in half. Spread bottoms with meat mixture to edge. Replace pita tops; press lightly to adhere. Brush outsides of sandwiches with oil. Grill sandwiches, uncovered, over medium heat until a thermometer inserted into meat mixture reads 160°, 10-12 minutes, turning every 2 minutes. Cool slightly before cutting into quarters., Combine sauce ingredients; serve with sandwiches.