Name: Shawarma
Ingredients: 1 lbs chicken breast (skin- and boneless); 1 cup yogurt (plain); 3-8 pita breads; 4 cloves garlic (peeled and grated); 1 tbsp lemon juice; oil & salt; 1 onion (peeled and sliced); 1 cucumber (sliced); 3 tomato/es (sliced); 1/2 head red cabbage (shredded); 1 romaine lettuce (shredded); Pouch [1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, ginger; Pouch [2] Mint; Pouch [3] Paprika

Jump to Recipe Print Recipe

Shawarma

SpiceBreeze

Pin Print

Cuisine Lebanese

Servings

Ingredients

Shopping list

1 lbs chicken breast skin- and boneless
1 cup yogurt plain
3-8 pita breads

You might have

4 cloves garlic peeled and grated
1 tbsp lemon juice
oil & salt

Suggested vegetables

1 onion peeled and sliced
1 cucumber sliced
3 tomato/es sliced
1/2 head red cabbage shredded
1 romaine lettuce shredded

Culinary Spice Kit

Pouch [1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, ginger
Pouch [2] Mint
Pouch [3] Paprika

Instructions

Preheat OVEN to 425°F. *
Cut chicken into 1-inch cubes.
In a BOWL, mix 2 tbsp oil with Shawarma Spices [1] and salt to taste (1 tsp recommended). Add chicken, mix well until evenly coated.
On a BAKING SHEET lined with aluminum foil, spread chicken evenly.
Roast in the OVEN for 15 minutes, turning pieces midway.
For the dressing, in a BOWL, mix yogurt, lemon juice, garlic, salt to taste, Shawarma Spices [2], and ½ tsp oil.
Cut the roasted chicken in thin slices. Toss with Shawarma Spices [3].
Heat 1 tbsp oil in a large PAN. Quickly stir-fry the chicken slices until all sides are brown and crisp.
Serve on pita bread topped with vegetables and yogurt dressing.
Enjoy!

Notes

* If you have time to prepare the chicken in advance, marinate (step 2-3) and let it rest in a covered BOWL in the refrigerator up to 24 hours.