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Ultimate Chicken Shawarma

February 24, 2016

Shortly after we launched the Meatland newsletter, I sent out my absolute favorite chicken shawarma recipe, which meant that the thousands of subscribers who've signed up since missed out.

How sad!

I've since simplified the recipe even further, and made sure that all the necessary ingredients are easily available at Meatland, as I'm adamant that this is one recipe that everyone HAS to make.

Packed with flavor, it's simply incredible when piled into pita with tahini , chopped tomatoes and shredded cabbage, but it's equally delicious when served on salad greens, in a sandwich, or used as a marinade for BBQ'd chicken breasts.

It's undoubtedly the chicken recipe I make most often and, once you've tried it, you'll easily understand why.

 

 

1/3 cup (80 ml) lemon juice 
1/3 cup (80 ml) olive oil
3 teaspoons (15 ml)  crushed garlic
1 teaspoon (5 ml) salt
2 teaspoons (10 ml) black pepper
2 teaspoons (10 ml) cumin
2 teaspoons (10 ml) sweet paprika
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) sumac (see notes)
1/4 teaspoon ground cinnamon
Pinch chilli flakes/hot paprika (optional)
800 grams chicken breasts, cut in strips

1:Combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, sumac and chilli flakes in a large bowl, whisk to mix, then toss in chicken and refrigerate for at least 1 hour, and up to 12 hours.
2: To cook, stir-fry in a large wok or frying pan till just cooked, and serve in pita as described.

COOK'S NOTES: Chicken is also delicious served cold on a salad or mixed with a little mayonnaise and made as a sandwich. Marinate halved chicken breasts and cook on a BBQ. Sumac has a fresh lemon pepper flavor and is available at Meatland and speciality spice shops. Recipe serves 6 if served in pita.

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