Chef K has really been liking chicken shawarma recently, so we thought we would try our hand at making our own. This is another one of our meals that we made in bulk and used for meal prep. Double this recipe and you have enough food for 10+ meals!
This dish is for all the people who want to use every spice in their spice cabinet. It is always good to have a fully stocked spice cabinet because spices can make a huge difference in your cooking adventure.
Chef K was excited he got to use the grill this week, it’s been pretty frigid here in the Pacific Northwest so we have been ignoring our outside grill for awhile now. Our chicken breasts were pretty thick, so 8 minutes on each side might be more than you need so just make sure you are watching your chicken!
Keep your spices on your chicken, not the floor,
Your favorite alternative chefs, K & T
Chicken Shawarma
Ingredients
Marinade
- 3 cloves garlic chopped
- 1 onion sliced
- 1 cup red wine
- ¼ cup white vinegar
- ¼ cup olive oil
- 2 tbsp lemon juice
Spice rub
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 1 tsp turmeric powder
- ½ tsp cayenne pepper
- ½ tsp cinnamon
- ¾ tsp salt
- ½ tsp black pepper
3lbs chicken breast
2 red tomatoes, sliced
½ head of red cabbage
Instructions
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Combine all the spices together for the spice rub.
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Rub half your spice rub on all your chicken, then place chicken in a large ziploc bag.
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Add all ingredients for marinade into ziploc bag with chicken.
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Let chicken marinate overnight or at least 4 hours.
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Take chicken out of the fridge an hour before grilling, so that it can get to room temperature.
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Heat grill up to medium high and cook for 8 minutes on each side. Save the marinade!
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Remove chicken from the grill, cover with foil, and let rest for 5 minutes.
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Slice chicken into strips and set aside.
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Place a sheet of foil on your grill. Throw your tomato slices on the grill and grill for a couple minutes each side.
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Heat up medium sized pan and saute onions from the marinade, after a couple minutes add the cabbage and pour in half the remaining marinade. Saute until cabbage just barely starts to soften. You don’t want it to be mushy!
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Serve chicken with cabbage and tomatoes. Eat it with yellow jasmine rice and hummus!