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Amazing and Super-Fast Chicken Shawarma

Raise your hand if you ever get home from work and don’t feel like cooking, so you find yourself dreaming about ordering some spice-bomb pita sandwiches with a side of hummus from a local restaurant. Yeah, same here. The only problem is . . . you’re ravenous and can’t wait the hour it takes to get to your house. I admit, I get hangry sometimes, and I’m pretty sure I’m not the only one.

With just a little planning ahead the night before, you can have a lip-smacking, satisfying take-out style meal in 15 minutes or less. This chicken shawarma is outstanding in the taste department and involves nothing more than heating up a pan, warming some pita bread, and chopping a few veggies. Try this, and you may find yourself just saying no to take-out. Gasp!

Ingredients:

Chicken:

2 large chicken breasts, cut into bite-sized strips

Juice from 1 large lemon

½ c. olive oil

4 cloves garlic, minced

1 large onion, thinly sliced

2 tsp. cumin

2 tsp. smoked paprika

1 tsp. turmeric

1-2 tsp. red pepper flakes

1 tsp. cinnamon

Salt and pepper to taste

Fresh parsley, chopped

Place all ingredients in a container with a lid, refrigerate and marinate overnight. When you’re ready to cook the chicken, heat a skillet to medium-high heat and dump all of the contents from the container into the hot skillet. There’s no need to add oil, since there is plenty of oil in the marinade. Cook the chicken until the marinade has cooked off and the chicken and onions are browned and caramelized. Add salt and pepper as needed and top with fresh parsley. 

Serve on warm pita bread with hummus or yogurt sauce, topped with cucumbers and tomatoes. For a healthier option, serve with tabbouleh salad. Personally, I like all of these options combined!

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