Chicken Shawarma
This chicken can be used multiple ways - in a pita bread with lettuce, tomato and cucumber or, my favorite, on a salad with tomato, cucumber, kalamata olives, feta, red onion, and a tzatziki dressing.
Suggested meat:
2 pounds boneless, skinless chicken thighs
How to freeze and cook:
Add chicken thighs to freezer bag.
Optional Add additional 1/2t cayenne pepper to intensify heat.
Massage bag to spread seasoning all over chicken.
Close bag removing as much air as possible.
Freeze flat.
Thaw overnight in fridge.
Grill chicken on medium high heat for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
Remove chicken from the grill and cover loosely with foil. Let rest for 5 minutes.
May also bake at 425F for 20-25 minutes until browned.
Slice & serve in pita with lettuce, tomato, cucumber and tzatziki sauce or on salad.
Shopping List:
pita bread or salad
favorite toppings like lettuce, tomato, cucumber, tzatziki sauce (recipe below), kalamata olives, red onion, feta cheese, avocado
Tzatziki Sauce:
1 cup plain Greek yogurt
1 clove garlic, crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper to taste
Combine the ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge). May thin with milk to make a dressing for salad.