Chicken Shawarma 

Here’s a simple recipe for my take on a shawarma. 


2 chicken breasts 

2 lemons juiced 

1/4 cup olive oil

2 tsp paprika 

2 tsp cumin

1 tsp corriander 

1/2 tsp turmeric 

1/2 tsp cinnamon 

1 tsp salt

1/2 tsp pepper

1/2 crush red pepper 

3 cloves of garlic minced 

Pita pockets

Veggies of choice

Mix all the ingredients together in a zip lock bag. Add the chicken breast and coat in the marinade. Seal and marinate in the fridge for atleast two hours. 

Preheat oven to 425 degrees.

Slice a small onion and toss in the ziplock bag to cover in the marinade. Transfer chicken and onions into a baking pan or cast iron skillet. Discard any extra marinade. 

Bake for 45 minutes. 

While you wait make a yogurt sauce, mix 1/4 cup of greek yogurt, half a lemon juiced, 1 clove of garlic minced, some cilantro chopped with salt and pepper. 

When chicken is ready take it out of the oven and rest for a few minutes. Warm up pita pockets in a fry pan. 

Slice chicken. Garnish with cilantro and lemon wedges. Now build the pitas. Use whatever veggies you want, lettuce, tomatoes, cucumbers or fresh onions. I just used cucumbers. 

Top with the yogurt sauce. And enjoy! 

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