Chicken Shwarma, My Way. Recipe

Name: Chicken Shwarma, My Way.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts; 1 lemon, Juiced (keep the rind); 1 tablespoon olive oil; 3 garlic cloves; 3 tablespoons yoghurt; 1 teaspoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 teaspoons ground cardamom; 1/2 teaspoon pepper; 1/2 - 1 teaspoon salt

Servings: persons

2 lbs chicken breasts
1 lemon, Juiced (keep the rind)
1 tablespoon olive oil
3 garlic cloves
3 tablespoons yoghurt
1 teaspoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons ground cardamom
1/2 teaspoon pepper
1/2 - 1 teaspoon salt

1
Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
2
Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
3
Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
4
The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
5
Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs chicken breasts, 1 lemon, Juiced (keep the rind), 1 tablespoon olive oil, 3 garlic cloves, and more.

Yes, Chicken Shwarma, My Way. falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Shwarma, My Way.

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