- 1kg chicken shawarma
- 6-8 Lebanese bread or Arabic flat bread loafs
- 1 cup yogurt
- 2 garlic cloves, minced
- 2 teaspoons lemon juice
- 1 teaspoon mayonnaise
- Take the chicken shawarma out of the freezer and leave until fully defrosted.
- Heat the grill at 180˚C.
- Once fully thawed, grill the chicken shawarma while turning for 20 minutes.
- To prepare the garlic sauce, mix 1 cup of yogurt, 2 minced garlic cloves, 1 teaspoon of lemon, 1 teaspoon of mayonnaise, salt and pepper.
- To serve as sandwiches, wrap the chicken shawarma in Lebanese or Arab flat bread with garlic sauce and pickles.
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