Chef Robert’s Chicken Shawarma
Chicken Shawarma in a Pita pocket
Chef Robert’s Chicken Shawarma
Total Time Prep: 20-30 minutes Cook: 45 minutes
4-6 Servings
Ingredients
To a mixing bowl add:
1/2 tsp Cinnamon
1/4 tsp Cayenne
1 tsp Cumin
1 tsp Garlic powder
1 tsp Black pepper
1 tsp Turmeric
1 tsp Cardamom
1 tbsp Paprika
1 tbsp Sumac
1 tbsp Salt
Mix to combine the dry ingredients, then add:
Olive oil 4 tablespoons
Lemon juice 1 tablespoon
Sliced or chopped garlic 3 Cloves
Mix to form the marinade.
Add boneless, skinless chicken thighs and breast ( cut in strips) 2 ½-3 pounds total weight. Mix to coat the chicken Cover bowl in clingfilm / plastic wrap Marinate 2-24 Hours
Greek whole-milk yogurt 1 cup (about 236ml)
Chopped garlic clove
Sumac 1 teaspoon
Cayenne pepper 1/8 teaspoon
Salt 1/4 teaspoon
pepper 1/4 teaspoon
Lemon juice 1 tablespoon
Instructions
2. Let the chicken rest for 10 min covered, drain and discard the juices.
3. Place a cutting board on top of the pan and carefully flip over. Remove the pan and slice the chicken loaf thinly.
Now your read to fill you pita’s.
Serve… and ENJOY!
Place all the spices into a bowl.
2. Cut the chicken into strips and mix all the spices until well coated.
3. Marinate the chicken overnight…at least 24 hours.
4. Place the chicken in a bread style loaf pan.
5. After the chicken is fully cooked internal temp of 170 degrees. Let it rest for 15 minutes and drain and discard the jucies.
6. Place the loaf of chicken on a cutting board and slice thin.
Nutrition Facts 4-6 Servings
Amount Per Serving
Calories 191
· Total Fat 6.19g
· Sodium 493mg
· Total Carbohydrate 26.67g
· Dietary Fiber 7.82g
· Sugars 6.60g
· Protein 29.36g
