I attempted to grill the chicken outdoors, but you could arrange
the chicken pieces on a sheet pan and put it under the broiler for 10 minutes.
Turn the slices on the other side and leave it for 5 more minutes under the broiler.
You will need a jar of shawirma spices that you can find at
Middle Eastern grocery stores.
Makes 3 servings
1 ½ pounds chicken breast,(boneless and skinless)
1 teaspoon kosher salt
1 tablespoon shawirma spices
2 tablespoons vegetable oil
3 tablespoons apple cider vinegar
½ cup onion, chopped
1 glove garlic, chopped
Slice the chicken breast on a cutting board. In a deep bowl,
pour the oil and vinegar and add the salt, spices , onions and garlic and stir.
Add the chicken pieces and make sure they are very well coated with the
marinade. Cover the bowl and place in the refrigerator for at least 1 hour.
Heat the outdoor grill to medium. Place the chicken pieces
on the grill and cover the grill. After 5 minutes, turn the chicken slices over
and grill for 3 more minutes until done.
You can serve it with bread and salad or with rice cooked
with tomato sauce.
Red Rice with Tomato and Peas
This is a vegetarian rice but you could add chicken stock or
lamb stock to the rice if you prefer.
3 cups boiling water
1 ½ cup basmati long grain rice
1 teaspoon salt
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon Bahar or Arabian spice
¼ cup water
½ cup frozen peas
In a deep pot, bring water to a boil. Add salt and rice and
stir the rice. Leave rice starts to boil for 5 minutes. Remove from heat and
pour rice in a strainer and leave to drain.
In a pot, heat the oil and add onions and season with salt
and spices, and stir. Add the tomato paste and stir. Add ½ cup of water and
bring to a boil. Add the peas and rice and stir. Reduce heat to low and cover
to steam for 20 minutes.
Serve it with Arabic salad and pickles
Enjoy
