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Recipe by Zehava Krohn

Chicken Shawarma

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Meat Meat
Medium Medium
8 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 2 to 3 pounds chicken cutlets or baby chicken, halfway frozen

  • 1/2 teaspoon Pereg Cumin

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 2 teaspoons Pereg Paprika

  • 1/2 teaspoon turmeric

  • 2 to 3 tablespoons Bartenura Olive Oil

  • 1 teaspoon vinegar (gluten free, if needed)

  • 3 to 4 tablespoons oil, for frying

Directions

For the Chicken

1.

Cut the chicken into very thin slices, as if they are being shaved. I find that it is easier to do this when the chicken is halfway frozen or thawed.

2.

Combine all spices.

3.

Add olive oil and vinegar and form into a paste.

4.

In a bowl or re-sealable plastic bag, add spice mixture to chicken and toss to coat thoroughly.

5.

Allow chicken to marinate for 2 to 3 hours so that spices penetrate.

6.

In a medium-sized skillet or grill pan, heat oil. Be sure that your pan is sizzling hot.

7.

Add half of the chicken to the pan.

8.

Stir continuously for 2 to 4 minutes.

9.

Keeping the chicken over the heat for longer will result in dry chicken.

10.

Remove from heat and repeat with remaining half of chicken.

Chicken Shawarma

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Scott Gordon
Scott Gordon
3 years ago

Yum. Great שבת meals… For Memorial Day I also made the recipe using ground beef and ground turkey to make schwarma buurgers…