Easy Chicken Shawarma recipe

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Ingredients

2 tablespoons white vinegar
2 tablespoons soy sauce
2 teaspoons garlic paste, divided
1 teaspoon ginger paste
1 teaspoon salt
1 teaspoon ground black pepper
1 pound skinless, boneless chicken breasts
3 potatoes, cut into fries
oil for frying
1 tablespoon vegetable oil
1 cup mayonnaise
8 pita breads, split
1 cup pickled cucumbers

Nutrition Info

528.8 calories
carbohydrate: 44.4 g
cholesterol: 39.6 mg
fat: 30.9 g
fiber: 3.3 g
protein: 17.8 g
saturatedFat: 4.7 g
servingSize: -
sodium: 1260.4 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix vinegar, soy sauce, 1 teaspoon garlic paste, ginger paste, salt, and pepper together in a shallow dish. Add chicken breasts, turn to coat. Marinate in the refrigerator for at least 30 minutes.

  2. Heat 2 inches oil in a heavy pot to 325 degrees F (165 degrees C). Fry potatoes in batches until golden brown, about 5 minutes. Transfer to paper towels to drain.

  3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Remove chicken breasts from the marinade and cook until browned and no longer pink in the center, 6 to 8 minutes per side. Transfer to a cutting board, slice into thin strips.

  4. Mix remaining 1 teaspoon garlic paste with mayonnaise in a bowl.

  5. Spread garlic mayonnaise inside pita breads. Fill each pita with French fries, chicken slices, and pickles.

Recipe Yield

8 sandwiches

Recipe Note

This is the authentic shawarma taste that I have always loved during my stay in the Middle East. Light and filling! It's totally divine!

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