This is the first time I will be contributing to Weekday Supper. I normally contribute to #SundaySupper with recipes that are relaxed, leisurely and shared around the table with family and friends as we catch up with each other after a hectic week.
Weekday Suppers are a little different. They are usually grabbed whenever we can all get together and often rushed because someone has somewhere to be. They can't be time consuming unless they were thrown into a crockpot and then they can cook all day so when you walk in the door they are ready. Normally, our Weekday Suppers can be put together, cooked and on the table in less than an hour. This Chicken Shwarma wrap, that I adapted from a recipe found in the newspaper many moons ago, is perfect for that. Unfortunately, I no longer have the recipe and have no idea who the original author was for this dish.
You just toss all the marinade ingredients into a sealable plastic bag.
Wash your chicken and place it in the bag with the marinade.
You can throw it in the marinade the night before or in the morning before you leave the house.
When you get home it is just a matter of throwing the chicken in the oven to roast as you pour yourselves a glass of wine and breathe for a moment before putting the sandwiches together. When the chicken is cooked through, slice it up into bite size pieces and you are ready to go.
You simply warm your bread and apply the toppings.
Start with some Garlic Sauce, top that with the chicken and sprinkle it with dill chips.
Roll it up into a wrap and enjoy.
I served our sandwiches with a Spring Pea and Mint Salad to round out the meal.
Chicken Shwarma Sandwich
1 pkg., (about 2 lbs.) boneless, skinless chicken thighs
Juice of 2 large lemons
1/2 c. olive oil
5 or 6 cloves garlic, minced
A pinch of kosher salt
5 or 6 grinds of the pepper mill
1 t. ground cumin
1/2 t. cinnamon
pinch of crushed red pepper
1 onion, peeled and quartered
Lebanese Garlic Sauce to taste (Recipe here)
Dill Pickle Chips
Combine lemon juice, oil, garlic and spices in a large, resealable plastic bag and shake to combine. Wash chicken and add to the bag with the marinade, removing the air so that all the chicken is covered with marinade. Place bag in refrigerator overnight or for at least 3 hours.
Preheat oven to 425*. Spray a baking sheet with cooking spray. Add the onion to the bag with the chicken and shake to coat. Place chicken thighs and onions on prepared baking sheet. Discard remaining marinade. Bake chicken for 30-40 minutes until browned and cooked through. Remove from oven and slice into bits. Set aside.
Heat pitas in a large pan or on a griddle just until pliable. Smear a dollop of garlic sauce on each pita and cover with 1/4 of the chicken. Top with dill pickle chips. Roll up one end and fold over the sides. Secure with toothpick if necessary. Print Recipe
Here is a listing of some other wonderful meals you can serve on those busy weekdays. Be sure to stop by and take a look!
- - Easy Bean and Rice Wraps by MealDiva
- - Pierogies by Recipes Food and Cooking
- - Skinny Egg & BLT Wrap by Momma's Meals
- - Chicken Shwarma Sandwich by A Day in the Life on the Farm
- - Thai Peanut Chicken Tacos by Curious Cuisiniere
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