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Meat
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
This is a great and easy way to use chicken from the soup. Once the chicken is shredded, it takes five minutes or less to put together. Serve with pita, Israeli salad, and any toppings you desire.
1 pound (450 grams) shredded chicken
1 onion, diced or sliced
3 heaping tablespoons shawarma spice mix (recipe below)
oil, to coat
1 teaspoon Pereg Garlic Powder
1 teaspoon onion powder
1 teaspoon Pereg Black Pepper
1 teaspoon Pereg Paprika (I use sweet)
1 teaspoon oregano
2 teaspoons Pereg Cumin
2 teaspoons Pereg Turmeric
1/2 teaspoon salt
Shred the chicken into small pieces (once your soup is cooled!). Mix the chicken and onion together in a large pan. Mix in the shawarma spice and coat with oil.
Grill or bake for 30 minutes, uncovered, on 350 degrees Fahrenheit (175 degrees Celsius). Check and mix periodically. The chicken should look slightly golden and the onions somewhat cooked when done.
Styling and Photography by Devorah Applegrad
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