Spicy Chicken Shawarma

Change up your hosting game completely. These spicy chicken shawarmas are utterly delicious and perfect for a lazy Sunday lunch. All you need to do is marinate the chicken strips the night before and the rest is easy.For these shawarmas I used some boneless chicken breast cut in strips. The secret to flavorful chicken breasts is marination. At least three hours or overnight for the best results.

For the marinade, I used maziwa mala (plain yoghurt would work as well) , paprika for the amazing colour and spicy flavour, garam masala, crushed garlic, some dried herbs (I used thyme but rosemary would also work) , salt and black pepper.

For the chicken breasts, start by butterflying (halving) them then cutting into thin strips.

Add the chicken strips in the marinade and coat them completely. Cover the bowl with some cling film and put in the fridge to marinate for at least 3 hours or overnight.* Always marinate your meats in the fridgeNow for the pita bread, personally I love making them but if you couldn’t be bothered you can buy some from Zucchini. I have bought some from them and I can vouch for them. Of course they aren’t as good as homemade but they are good.I found the perfect pita bread recipe, so no need for me to even dare recreate my own. If you want to try making your own check this recipe out. Mine turned out beautifully even on the first try.

Look at the pocket. Just heavenly, ready to be filled up.Once the chicken is marinated, we getting to cooking it.If you have a grill pan, I would advise you use it. I was feeling lazy to use mine so I reached for my trusted stainless steel skillet.Heat up the skillet and add about two tablespoons of oil.Cook the chicken strips for about 4 – 5 minutes per side depending on the thickness. You’ll know the chicken strips are ready to be flipped when the edges start to turn white.Look at those chicken strips.Yummy!I also made some slaw. For the slaw, I missed shredded cabbage and carrots then added some mayo and freshly ground black pepper to taste.The assembly line is ready.If the meal is for guests you can let the slaw chill in the fridge before serving time.And there you have it, spicy chicken shawarma.Dab some hot sauce and you are good to go.The pita pockets are great with other fillings too like falafel, pulled pork, chickpeas you name it.

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Spicy Chicken Shawarma

See Detailed Nutrition Info on

• Pita bread (store bought or homemade)
• 750gms boneless chicken breasts, slice in half and cut into thin strips
• Oil for frying

for the marinade

• 1 cup maziwa mala or plain yoghurt
• 2 tbsp paprika
• 1 tbsp garam masala
• 1 tbsp crushed garlic
• 2 sprigs rosemary or 1 tbsp dried tyme
• 1 tsp salt
• Black pepper

for the slaw

• shredded cabbage, either white or red
• shredded carrots
• mayonnaise
• freshly ground black pepper

Instructions

In a bowl add all the contents for the marinade and stir.

Add the chicken strips and stir to coat completely with the marinade.

Cover with cling film and marinate in the fridge for at least 3 hours or overnight for best results.

When ready to cook,heat up a grill pan or skillet.

Add about two tablespoons of oil.

In the hot oil, place the chicken strips and cook for 4 - 5 minutes per side.

The chicken is ready to be turned when the edges turn white.

Repeat the cooking process for all the chicken strips.

For the slaw, in a bowl combine the cabbage, carrots and mayonnaise.

Mix thoroughly, season with black pepper to taste.

Assemble the shawarmas by halving the pita then filling the pocket with the chicken strips and the coleslaw.

Dab some hot sauce and enjoy.