Description
This recipe for chicken shawarma is simple to make and so flavorful! It’s a fantastic departure from the ordinary chicken dinner.
Ingredients
- FOR THE CHICKEN:
- 2 pounds Boneless Skinless Chicken Breasts, Thinly Sliced
- 2 whole Lemons, Juiced
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- ½ teaspoons Salt
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Cinnamon
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Crushed Red Pepper
- ¼ teaspoons Smoked Paprika
- ¼ teaspoons Turmeric
- ¼ teaspoons Coriander
- FOR THE SPINACH SALAD:
- 2 cups Baby Spinach
- 14 whole Grape Tomatoes, Halved
- 1 Tablespoon Cilantro, Coarsely Chopped
- 1 whole Lemon, Juiced
- FOR ASSEMBLY:
- 6 whole Pita Breads
- Hummus, As Needed (see My TK Recipe Box For Homemade Recipe!)
Preparation
First, marinate the chicken. Combine thin slices of chicken with the lemon juice, olive oil, garlic and all of the spices and seasonings in a bowl. Stir it all together thoroughly to coat the chicken. Cover the bowl and let it sit in the refrigerator for an hour.
While chicken marinates, prepare spinach salad. Combine spinach, grape tomatoes, cilantro and lemon juice in another bowl. Toss it all together well.
When chicken is done marinating, heat up a large skillet with deep sides over medium high heat. Pour the chicken with the marinade into it and let the chicken cook through completely for 10–15 minutes, stirring it often. Then take it off heat and assemble the chicken shawarma!
Lightly warm up the pita bread in the toaster without letting it get crispy. Then spread a spoonful or two of hummus on each pita bread. Divide the chicken and salad evenly among the pita as well, then wrap each of them in foil to help hold it all together. Serve immediately and enjoy!
