Lebanese Chicken Fajita (Lebanese snack food style)
A Lebanese chicken fajita is a fan favorite sandwich because it gives you that kick of spicy and the drip of cheese and sauce! Yum, right?
When I went to Lebanon this past summer we stopped at a snack grill place after a long beach day, yes with our partly sandy swimsuits, and I ordered a chicken fajita. I wasn’t really impressed with the amount of chicken in the sandwich, haha but I liked the combination of flavors. So here is my copy cat recipe, I hope you like it!
Makes 4-5 sandwiches
Chicken Fajita Spice Mixture (You can also use a premade spice mix):
1 tablespoon (tbsp) Paprika
1/2 tbsp garlic powder
1/2 tbsp black pepper
1/2 tbsp chilli powder
1/2 tbsp cumin
1/2 tbsp oregano
1/2 tbsp thyme
1/2 teaspoon salt
** note this is a hot spice mixture, to make it less spicy use less paprika and chilli powder
Chicken marinade:
900 g of chicken tender or chicken breast, cut into long slices
1 juice of lime
1 tsp white vinegar
1 tablespoon cooking oil
1 tablespoon soya sauce (optional)
Chicken fajita mixture
1 cup red onion, diced or sliced
1 cup green pepper, diced or sliced
1/4 cup corn, canned
Mushrooms, optional
1 cup of cheese, shredded blend cheese or American cheese
5 subrolls
Cilantro Garlic Mayo:
1 ripe avocado
1/2 cup mayo
small bunch of cilantro
1 clove garlic
Directions:
In a small container mix all the spices in the ingredient list above. Set aside.
In a large bowl, add your cut chicken (you can wash beforehand). Then add the lime, vinegar, soya sauce, and oil. Then add half the amount of spices. If you prefer your fajita to be really spices then add the whole amount. Marinate the chicken for at least 1 hour.
Dice your onions and peppers. Set aside. Drain the canned corn and mushrooms if you are using them and set aside.
Heat a frying pan or skillet on medium heat for 5 minutes. Once the pan is hot then add the chicken and cook for 8 minutes or until half the liquid has evaporated.
Then add your diced onion and peppers onto the chicken. Continue to cook for another 10 minutes until the vegetables are tender. Then add the canned corn and mushrooms.
Cook for another 5 minutes on a simmer so all the vegetables can come to the same temperature.
Add the cheese on top and cover the pan to all the cheese to melt.
To make the avocado mayo: add all ingredients to a blender and blend for 1 minute until smooth.
To assemble the sandwich: I use sub rolls here, but any soft bread will do. Toasting is optional.
Add a generous amount of the chicken fajita then drizzle with the avocado mayo.
You can add tomatoes and lettuce if you prefer more vegetables but that isn’t traditional.
Enjoy!
