- 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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Cafe Mediterranean
Recipe courtesy of Bobby Flay