Shawarma Plate
While shawarma is popular across the Middle East, it is also commonly enjoyed in Palestine. Thinly sliced marinated meat (usually chicken or lamb) is roasted on a vertical spit or cooked in a skillet and then served in a wrap or on a plate with tahini sauce, pickles, and vegetables.
Shawarma Plate
While shawarma is popular across the Middle East, it is also commonly enjoyed in Palestine. Thinly sliced marinated meat (usually chicken or lamb) is roasted on a vertical spit or cooked in a skillet and then served in a wrap or on a plate with tahini sauce, pickles, and vegetables.
Cooking Instructions
- 1
In a bowl, combine olive oil, lemon juice, minced garlic, cumin, seasoned salt, paprika, shawarma seasoning, cayenne pepper, salt, and pepper. Mix well to create a marinade.
- 2
Cut the chicken breasts or thighs into thin strips or bite-sized pieces. Place the chicken in the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
- 3
While the chicken is marinating, prepare the yogurt, in a food processor mix sour cream, garlic cloves, salt and lime to taste.
- 4
Preheat your grill or skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.
- 5
Cook the marinated chicken on the grill or skillet, turning occasionally, until it is cooked through and nicely browned. This usually takes about 8-10 minutes.
- 6
Once cooked, remove the chicken from the heat and let it rest for a few minutes. Then, slice it into smaller pieces if desired.
- 7
Warm the pita bread or wraps in a pan or oven.
- 8
To assemble the shawarma, spread a layer of tahini sauce, garlic sauce, or yogurt sauce on the warmed pita bread or wrap. Add the sliced chicken, along with sliced tomatoes, cucumbers, and onions. You can also sprinkle some fresh parsley or cilantro for added freshness.
- 9
Serve the Palestinian Chicken Shawarma warm and enjoy!
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