HOMEMADE CHICKEN SHAWARMA
Try this chicken the next time you are craving Mediterranean food. Serves 6.
2 lbs to 2 ¼ lb organic boneless chicken breasts
2 Tbsp ground cumin
2 Tbsp ground coriander
8 cloves of garlic, finely minced
2 tsp JF Spicy Salt
6 Tbsp olive oil
1/4 tsp cayenne
2 tsp turmeric
1 tsp ground ginger
1 tsp ground black pepper
2 tsp 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. It should be thick and chunky. Refrigerate for at least 10-15 minutes, but longer is better if you're not in a rush.
Leave coating on breasts prior to cooking.
In a large sauté pan drizzle 2 Tbsp olive oil.
Sauté the chicken breasts over medium to high heat until very brown on both sides. It should be almost charred looking.
Set aside to slightly cool before slicing and serve with couscous or a gluten free grain of your choice and Israeli salad
Adapted from: Feasting at Home