Homemade Chicken Shawarma

Homemade Chicken Shawarma


2 lbs to 2 ¼ lb organic boneless chicken breasts
2 tablespoons ground cumin
2 tablespoons ground coriander
8 cloves minced garlic cloves
2 teaspoons JF Spicy Salt
6 tablespoons olive oil
1/4 teaspoon cayenne
2 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 teaspoon allspice


Place all ingredients except chicken in a bowl and mix, or pulse in a food processor to make the rub.
Spread the seasoning paste over the boneless chicken breasts on both sides evenly. Should be thick and chunky. Refrigerate for 10-15 min at least (longer is better but I’m always rushing)
The coating should be thick and chunky.
Leave coating on breasts prior to cooking.
In a large sauté pan drizzle 2 Tbs olive oil.
Sauté the check with breasts over medium high heat until very brown on both sides almost charred looking. 
Set aside to slightly cool before slicing and serve with couscous or GF grain of your choice and Israeli salad 


Adapted from: Feasting at Home


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