Shopping list
  • 1lbs chicken breastskin- and boneless
  • 1cup yogurtplain
  • 3-8 pita breads
You might have
  • 4cloves garlicpeeled and grated
  • 1tbsp lemon juice
  • oil & salt
Suggested vegetables
  • 1 onionpeeled and sliced
  • 1 cucumbersliced
  • 3 tomato/essliced
  • 1/2 head red cabbageshredded
  • 1 romaine lettuceshredded
Culinary Spice Kit
  • Pouch [1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, ginger
  • Pouch [2] Mint
  • Pouch [3] Paprika
  1. Preheat OVEN to 425°F. *
  2. Cut chicken into 1-inch cubes.
  3. 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.
  4. On a BAKING SHEET lined with aluminum foil, spread chicken evenly.
  5. Roast in the OVEN for 15 minutes, turning pieces midway.
  6. For the dressing, in a BOWL, mix yogurt, lemon juice, garlic, salt to taste, Shawarma Spices [2], and ½ tsp oil.
  7. Cut the roasted chicken in thin slices. Toss with Shawarma Spices [3].
  8. Heat 1 tbsp oil in a large PAN. Quickly stir-fry the chicken slices until all sides are brown and crisp.
  9. Serve on pita bread topped with vegetables and yogurt dressing.
  10. Enjoy!
Recipe 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.