Chicken shawarma, the Middle-East's equivalent to the hamburger (but rather healthier) is created using a vertical spit that is made with delicious chicken, marinated with shawarma spices and stacked between layers of fat, rotating all day around a grill. To make the sandwich, a cook will shave off slices and into the pita bread it will go, on a bed of garlic, pickles, turnips, tomatoes and lettuce (to name a few). The variations are endless but the taste is always the same "sooo good!". You may have never thought about this but when you're looking for something to cook at home, why don't you try your variation of chicken sharwarma. You don't need a spit, pan frying and baking works just fine.
- 200 g chicken
- 1 tablespoon Zara Chicken Shawarma Spice
- 1 tablespoon of yogurt (optional)
- Mix chicken and spices (and yogurt) and marinate overnight
- Cook over high heat and mix to ensure that the chicken stays juicy and does not dry out Tip: Before cooking in pan, be sure that the pan is very hot for the best flavour