Israeli Shawarma

Large skillet; Small bowl; Knife; Cutting board

10

20

Middle Eastern

Israeli, Shawarma, Mediterranean, Middle Eastern

lunch, dinner

1

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon turmeric powder

Salt and pepper to taste

2 tablespoons tahini sauce

2 tablespoons hummus

4 pitas or flatbreads For the Filling:

2 chicken breasts, cut into thin strips

1 onion, sliced

2 tomatoes, diced

1 cucumber, diced

4 lettuce leaves, shredded

4 tablespoons feta cheese, crumbled

Preheat a large skillet over medium heat. Add the olive oil and chicken strips and cook for 5 minutes until lightly browned.

Add the onion and cook for another 3 minutes until softened.

In a small bowl mix together the cumin, coriander, garlic powder, paprika and turmeric powder with some salt and pepper to taste. Sprinkle over the chicken mixture and stir to combine. Cook for another minute until fragrant.

To assemble the shawarma wrap each pita or flatbread with a lettuce leaf then top with some of the chicken mixture followed by tomatoes, cucumber and feta cheese. Drizzle with tahini sauce and hummus then fold in half to serve.

Calories – 400 kcal; Fat – 20 g; Carbohydrates – 40 g; Protein – 20 g

Enjoy this delicious Israeli Shawarma recipe that is easy to make in just 20 minutes! The flavorful combination of spices adds an amazing depth of flavor to this classic Middle Eastern dish that is sure to please everyone!

2

Tabouli is a traditional Lebanese salad made from parsley, tomatoes, onions, and bulgur wheat.