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N&J BAKERY AND CAFE'S CHICKEN SHWARMA




Source of Recipe


N&J BAKERY AND CAFE


List of Ingredients




1 lb. boneless chicken breasts or thighs

Marinade:
2 tablespoons mustard
2 cloves garlic, minced
1/8 cup chopped onion
½teaspoon salt
1 tablespoon chopped parsley
1 teaspoon vegetable oil
Pinch each black and white pepper
1 teaspoon lemon juice

Hummus:
1 can (15 oz.) garbanzo beans, drained
½cup water
3 tablespoons tahini (sesame seed paste, available at Mediterranean markets)
1 clove garlic, minced
2 tablespoons lemon juice
½teaspoon salt

Garnish:
½red onion, chopped
1 tomato, chopped
½bunch parsley, chopped
Olives
Toasted or regular pita chips



Recipe



Cut chicken into 1-inch strips. Combine marinade ingredients in nonreactive bowl. Add chicken pieces and stir until pieces are evenly coated. Cover and refrigerate at least eight hours or overnight.

Meanwhile, prepare humus by placing garbanzo beans, water, tahini and garlic in a food processor or blender and processing until smooth. Add lemon juice and salt.

Heat 1 tablespoon oil in a large saute pan. Add onion and chicken and cook over medium high heat until chicken is done, about 5 minutes. Add tomato and parsley during last minute of cooking.

Place chicken mixture in the center of a large serving platter. Surround it with a ring of humus dotted with olives. Serve with toasted or regular pita chips.