Chicken Shawarma
Recipe By Zehava Krohn
- Cooking and Prep: 3 h 15 m
- Serves: 8
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
For the Chicken
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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.
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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.
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Combine all spices.
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Add olive oil and vinegar and form into a paste.
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In a bowl or re-sealable plastic bag, add spice mixture to chicken and toss to coat thoroughly.
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Allow chicken to marinate for 2 to 3 hours so that spices penetrate.
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In a medium-sized skillet or grill pan, heat oil. Be sure that your pan is sizzling hot.
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Add half of the chicken to the pan.
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Stir continuously for 2 to 4 minutes.
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Keeping the chicken over the heat for longer will result in dry chicken.
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Remove from heat and repeat with remaining half of chicken.
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