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Chicken shawarma is a delicious dish found in the levant and middle-east. Strongly seasoned chicken is slow roasted over coals to create a delicious, tender and spicy dish that leaves you craving more. This version uses a sauté pan to get the same delicious roasted effect, but with the added convenience of easy clean-up and no open flame!
This recipe is dependent on two other recipes:
My Tzatziki recipe (Link coming soon)
You’ll need both of these made to make the perfect shawarma sandwiches.
Chicken Shawarma Recipe for Cancer and Chemotherapy
- Cutting board
- Saute Pan
- 4 whole chicken breasts raw
- 1 head romaine lettuce chopped
- 8 ounces feta crumbled
- 1 batch Tzatziki
- 1 batch Fresh Pitas
- 1 TT salt to taste
- 1 TT black pepper to taste
- 1/2 tbsp red pepper flakes
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1/2 tbsp yellow curry powder
- Start by trimming your chicken of excess fat.
- Once your chicken breasts are trimmed, slice them into 1/4” slices across the thinnest part of the breast to make chicken breast strips.
- Transfer these slices into a large mixing bowl.
- Sprinkle the slices with salt, black pepper, red pepper flakes ,garlic powder, cumin, curry powder, and sugar.
- Mix these spices across the chicken breast slices until they are well coated. Increase the concentration of spices until the chicken breast smells warm and spicy.
- Add enough lemon juice to moisten the chicken,
- stir well and then allow to dry marinade at least 4 hours in the refrigerator.
- Remove the chicken from the refrigerator and heat a large non-stick sauté pan over medium heat.
- Add the chicken and sauté until the chicken is well cooked and form brown spots on most of the chicken.
- The chicken is now ready to serve.
- Take a fresh pita, add chicken, romaine lettuce, tzatziki and top with feta cheese. Enjoy!
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