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Passed down from generation to generation, these family recipes are tried-and-true favorites that we still love today.

Easy Chicken Shawarma This recipe was developed by me that is why I don’t hav…

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Easy Chicken Shawarma

This recipe was developed by me that is why I don’t have any measurements for this recipe. I just eyeball it.

Skinless boneless chicken thighs
Olive oil
Pereg brand shawarma seasoning (if you cannot find it you can use these ingredients) – paprika, garlic powder, cumin, turmeric, allspice, coriander and salt.
Slice the chicken into small bite size pieces. Put the chicken in a bowl, add seasoning and oil. Mix well. Cover and refrigerate at least a few hours. I like to do this the night before so it is well marinated.
Heat a skillet on medium and add oil. Fry the chicken until cooked through. For a more browned, crispier chicken raise the heat to medium high and fry turning every 3 minutes. Don’t cook it for too long as it may dry out the chicken.
Serve immediately with pita pockets, salad and tahini sauce or tzatziki sauce.