Chicken Shawarma

Serves 4

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon chili powder
  • 1 clove garlic, grated
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. kosher salt
  • 6 boneless, skinless chicken thighs or breasts
  • 4 whole wheat or white pita bread
  1. Add all spices, and oil to a large Ziploc bag. Add chicken and rub seasonings into chicken until incorporated. Let rest for at least 30 minutes.
  2. Preheat sauté pan and add 1 tbsp. of olive oil. Cook chicken on medium high heat for 8-10 minutes on each side for chicken thighs, and 5-7 minutes on each side for chicken breasts. Set aside on a paper towel to drain excess oil.
  3. Dice the chicken breast or thighs into bite-sized pieces.

Tahini Sauce

  • 1/2 cup tahini paste
  • 1 garlic clove, minced
  • 1/4 cup warm water
  • 1/2 lemon, juiced (about 2-3 tbsp.)
  • salt, to taste
  1. Add all ingredients to a bowl and whisk until incorporated. If the tahini sauce is too thick, add more warm water starting with a tablespoon.

Cucumber Tomato Salad

  • 1 small English cucumber, chopped small
  • 1/4 cup grape tomatoes, cut in half
  • 1/2 lemon, juiced (about 2-3 tbsp.)
  • 2 tbsp. extra virgin olive oil
  • 1/4 cup crumbled feta
  1. Add cucumber and grape tomatoes to a small bowl and add lemon juice and extra virgin olive oil. Mix well.

To serve

  1. Cut open pita and stuff with chicken, and cucumber tomato salad. Drizzle tahini sauce over it, and add crumbled feta on top.




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