Small Chicken Shawarma Recipe
Seared tender strips of chicken in a garlic marinade, sautéed tomato and Lebanese pickles. (8-12 Servings)
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Ingredients
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Chicken Marinade
Shawarma Toppings
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, ground cumin, ground coriander, ground turmeric, paprika, salt, black pepper, olive oil, and lemon juice. Mix well until all ingredients are thoroughly blended.
- 2
Marinate the Chicken
Add the sliced chicken breast to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for best flavor.
Cooking the Chicken
- 3
Heat the Pan
In a large skillet, heat a tablespoon of olive oil over medium-high heat until hot.
- 4
Sear the Chicken
Remove the chicken from the marinade, shaking off excess. Place the marinated chicken in the hot skillet in a single layer. Cook for about 5-7 minutes until browned and cooked through, stirring occasionally.
Assembling the Shawarma
- 5
Prepare the Toppings
While the chicken is cooking, dice the tomatoes, slice the Lebanese pickles, and chop the parsley.
- 6
Assemble the Shawarma
Once the chicken is cooked, remove it from the skillet. Take a piece of pita bread, add a generous amount of chicken, top with diced tomatoes, sliced pickles, and chopped parsley. Wrap the pita around the filling.