Follow. Make money.

Click "Join This Site" to become a follower of my blog. Each email entry enters you to win a $25 Visa Gift Card. Good Luck!

Thursday, April 14, 2011

Shwarama Up Your Weekend.

I have a secret way of travel. It involves chicken, a stove, and an adventurous appetite. Doing these three things can transport you to Israel without having to spend the $1500 on airfare. Bonus!

When I went to Israel in 2005, I ate more pita bread than any wide hipped girl should ever eat. But the workouts I had to face when I came back were well worth it. Why you ask? One word: Shawarma. (No its not a special way to warm your food, but nice try) 

It was one of the few words that didn't involve the Hebrew throat noise that sounds similar to hocking a loogie, and one of the few foods that you could tell exactly what it was made of. 

So, here is the secret portal to Israeli markets, kosher goodness, and Mediterranean shores. 

Chicken Shwarama 


  • 10 cloves garlic, chopped
  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 2 teaspoon ground pepper
  • 5 drops yellow food coloring, optional
  • 2 pounds boneless skinless chicken breasts
  • 4 pieces pita bread
  • 1 tomato, chopped
  • Shawarma Sauce, recipe follows


To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.

Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
Shawarma Sauce:
3 cloves garlic
1 cup store-bought tahini
3 cups water
1/2 cup lemon juice
Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

Travel On, 

Alyssa Gallion

No comments:

Post a Comment