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Chicken Shawarma

Chicken Shawarma
 

Chicken Shawarma
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Adapted from Rachel Ray’s recipe, this is a crowd pleaser!
Ingredients
  • 1 ½ tablespoons ground coriander
  • 1 ½ tablespoons ground cumin
  • 1 ½ tablespoons ground cardamom
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons paprika
  • 1 ½ tablespoons grill seasoning
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 7 tablespoons extra virgin olive oil, divided
  • (6) 6 ounce chicken breasts
  • 1 large onion, sliced
  • 2 red bell peppers, sliced
  • 2 yellow bell pepper, sliced
  • 6 whole wheat pitas
Instructions
  1. Preheat grill to high. In a bowl combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning.
  2. Add juice of one lemon, garlic and about 4-5 tablespoons olive oil. Stir until the mixture is paste like.
  3. Slather the mixture over the chicken until it is well coated (preferably in a large Ziplock bag).
  4. Transfer chicken to the grill and cook on each side for 6-7 minutes, until cooked through (no pink!).
  5. Remove from the grill and let rest before thinly slicing.
  6. Place remaining 2 tablespoons of olive oil in a 12” skillet and heat over medium-high heat. Add onions, peppers, salt and pepper, cooking until the vegetables soften, about 5 minutes.
  7. Place pitas on the grill to warm.
  8. To assemble, place sliced chicken on pita.
  9. Top with sautéed vegetables and Tzatziki sauce.