Ingredients:
Chicken:
8 chicken thighs, cut into bite size pieces
3 tbsp shawarma seasoning
2 tbsp zaatar
2 tbsp olive oil
Juice of 1/2 lemon
I marinate the chicken with the oil and spices for a few hours and add the lemon right before cooking. On medium/high heat, pan fry chicken – flip when you see the edges getting white. These pieces are small so cook quickly.
To assemble shawarma pita, spread inside of pita with humus and add chicken and some or all of the following:
- chickpeas
- roasted cauliflower/broccoli
- spinach
- beets
- slaw – avocado
- pickles
- olives
- babaganoush – Israeli salad – grilled eggplant
Erin Eats 