Chicken Shawarma

Updated: Jan 25, 2019




Simple recipe, packed full of flavor.



MEAT

2lbs of boneless chicken breasts


MARINADE

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp turmeric powder

2 tsp smoked paprika

1 tsp ground cloves

1 tsp cinnamon

1 tsp allspice

1 tsp ground cayenne pepper

2 tsp salt

1 tsp black pepper

1 tbsp lime juice

4 tbsp olive oil



PREP

  1. Prep chicken by butterflying each breast.

  2. Combine the marinade ingredients and coat the chicken in a large bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.


COOKING

  1. Heat up a cast iron pan or stainless steel pan on medium heat. Coat the pan in a light coating of oil.

  2. Place chicken in the pan, making sure not to crowd the pan. Allow them to cook for 4 minutes before flipping and allow them to cook for an additional 3 minutes. Continue flipping the pieces every 2 minutes and remove each piece once they temp out at 165 degrees. Place them on a dish and finish cooking the remaining chicken.

  3. Once all pieces are cooked, turn off the heat and remove the pan from the burner.

  4. After the pieces have cooked you will want to let them rest for 5 minutes. After that cut each breast, with the grain, to create long strips about ¼ inch in thickness.

  5. Place the same pan back on the burner on medium-high heat and place all of the cut strips into the pan.

  6. Cook the strips in the pan making sure to toss them every 2 minutes until you see that they have taken on some color and have started to crisp up.



TO SERVE

  • Serve the chicken on pita bread with lettuce and slices of tomatoes.

  • You can also top it with Taziki Sauce or a homemade Yogurt Sauce, recipe below.



YOGURT SAUCE, to make this sauce combine the following ingredients in a bowl and refrigerate until use.


1 cup greek yogurt

1 clove garlic, minced

1 tsp cumin

1 tbsp lime juice

Salt and pepper to taste




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