CHICKEN SHAWARMA

CHICKEN SHAWARMA

An adaptation of Yumna’s Recipe from Feel Good Foodie
Servings: 6
Time: 25 min + overnight marination 

INGREDIENTS

  • 1kg (2 lb) boneless skinless chicken breasts, cut into thin strips
  • ¼ cup olive oil
  • 3 tbsp lemon juice or apple cider vinegar
  • 6 garlic cloves, minced
  • 3 tsp A Spice Affair’s Chicken Shawarma Seasoning
  • 2 tsp A Spice Affair’s Pink Himalayan Salt
  • ½ tsp A Spice Affair’s Sweet Paprika 
  • 2 tbsp ketchup or tomato paste

PREPARATION

  1. In a large bowl, combine all marinade ingredients together. Add the chicken strips and toss well to coat. Let marinate in the fridge for 1 hour or overnight.
  2. In a large skillet over medium high heat, cook the chicken for 6-8 minutes on each side, or until cooked through. Make sure the chicken is well scattered; avoid overcrowding the pan.
  3. Serve with rice or in pita bread, with tomatoes, lettuce, pickled turnips, garlic sauce or hummus and Potato Seasoned roasted potatoes.

 

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