Chicken Shawarma 🌯

Name: Chicken Shawarma 🌯
Yield: Serves 4 servings
Ingredients: 2.2 lbs boneless chicken, cut into strips (I used 4 chicken breasts; you can use a mix of breasts and thighs, or all thighs, as you prefer); 1 green bell pepper; 1 red bell pepper; 2 medium onions (red or white); 1 small tomato; Dill; Parsley; 1 small cup plain yogurt (about 1/2 cup or 120 grams); 1/4 cup olive oil (60 ml); Juice of 1 lemon; 1/2 cup orange juice (120 ml); 1 tablespoon minced garlic; 2 tablespoons ketchup; 2 tablespoons vinegar; 2 tablespoons soy sauce; 2 tablespoons pomegranate molasses; 1 tablespoon pepper paste; 1 tablespoon salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon shawarma spice blend; 1/2 teaspoon paprika; 1/2 teaspoon dried coriander; 1/2 teaspoon sumac; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon black pepper; 1/4 teaspoon curry powder

Ghadeer Taha @Ghadeer_Taha

Chicken Shawarma 🌯

Ghadeer Taha @Ghadeer_Taha

Saved

Ingredients

Serves 4 servings

2.2 lbsboneless chicken, cut into strips (I used 4 chicken breasts; you can use a mix of breasts and thighs, or all thighs, as you prefer)
1green bell pepper
1red bell pepper
2medium onions (red or white)
1small tomato
Dill
Parsley
Shawarma Marinade:
1small cup plain yogurt (about 1/2 cup or 120 grams)
1/4 cupolive oil (60 ml)
Juice of 1 lemon
1/2 cuporange juice (120 ml)
1 tablespoonminced garlic
2 tablespoonsketchup
2 tablespoonsvinegar
2 tablespoonssoy sauce
2 tablespoonspomegranate molasses
1 tablespoonpepper paste
1 tablespoonsalt
1 teaspoongarlic powder
1 teaspoononion powder
1 teaspoonshawarma spice blend
1/2 teaspoonpaprika
1/2 teaspoondried coriander
1/2 teaspoonsumac
1/4 teaspoonground cardamom
1/4 teaspoonground ginger
1/4 teaspoonground cinnamon
1/4 teaspoonground cumin
1/4 teaspoonblack pepper
1/4 teaspooncurry powder

Saved

Steps

1

In a large bowl, combine all the shawarma marinade ingredients and mix well.
2

Add the chicken to the marinade, stir to coat thoroughly, and let it marinate for at least 1 hour (overnight is best).
3

Heat a deep pan over medium heat. Once hot, add the chicken with all the marinade.
4

While the chicken is cooking and absorbing the marinade, slice the bell peppers and onions.
5

Once the chicken is cooked through and most of the marinade is absorbed, add the sliced vegetables. Lower the heat, cover, and cook for 5 minutes until the vegetables soften.
6

Chop the dill and tomato, add them to the shawarma, stir, cover, and cook for 2 more minutes.
7

Serve with tahini salad and French fries. You can also make sandwiches with the shawarma.