Large Chicken Shawarma Recipe
Seared tender strips of chicken in a garlic marinade, sautéed tomato and Lebanese pickles. (16-20 Servings)
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Ingredients
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Marinade
Sautéed Vegetables
Assembly
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, yogurt, olive oil, lemon juice, ground cumin, paprika, turmeric, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the sliced chicken breast to the marinade and ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Cooking Chicken
- 3
Cook the Chicken
Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, add the marinated chicken strips in batches, cooking until golden brown and cooked through, about 5-7 minutes.
Sautéing Vegetables
- 4
Sauté the Tomatoes
In the same skillet, add another tablespoon of olive oil. Add the diced tomatoes, and season with salt and pepper. Sauté for about 5 minutes until the tomatoes are soft and slightly caramelized.
Assembly
- 5
Prepare the Shawarma
On each piece of pita bread, layer the cooked chicken strips, sautéed tomatoes, Lebanese pickles, and chopped parsley. Drizzle with tahini sauce if desired.
- 6
Serve
Fold the pita bread over the filling and serve immediately. Enjoy your Large Chicken Shawarma!