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