spicy chicken shwarma
| Prep Time: 75 min | Serves: 3 |
| Cooking Time: 15 min | Yield: 1 batch |
spicy middle eastern chicken - usually served in a wrap. I like to have it with rice, spaghetti squash or on salad with vinegrette
Ingredients
- 10 1/2 oz Grilled Chicken Breast
- 2 tbsp Parsley, Freeze-dried
- 1/2 tsp Salt
- 1/4 tsp Spices, Crushed Red Peppers
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cumin
- 1/4 tsp Spices,Ground Coriander
- 7 tbsp Low Fat Yogurt (plain)
- 2 tbsp Lemon Juice
- 4 Raw Clove
- 1 1/2 tbsp Pure Canola Oil
Directions
combne parsley and spices and combine. Add yogurt and lemon juice, stir. Thinly slice chicken and add to marinade. Let sit in fridge for at least 1 hour, or over night. Heat 1 tbsp oil in pan until hot. Cook chicken in batches until browned (about 6 minutes). Serve with rice, spaghetti squash, over lettuce etc.
If I serve with spaghetti squash, i'll deglaze the pan with chicken stock and add a bit of corn starch to thicken and serve as a sauce