Pan Seared Chicken Shawarma

This Chicken Shawarma recipe is made specially for you because i know how much you love shawarma so you needed to know that you don’t need any special or high end equipment except an non stick frying pan to make delicious shawarma from the comfort of your home. You also don’t necessarily need to turn on the oven too! …Forget all the effizi you see in shawarma stalls with spits or rotisseries that makes it look tempting but intimidating to make! You can make delicious sharwama at home 🙂

By the way, speaking about shawarma, when did it become such a staple snack/meal in Nigeria? The number of shawarma stalls springing up left right and center will tell you how much we Nigerians have fallen in love with this Middle Eastern dish and have “Nigerianised” it! Lol! 🙂 . Sharwama as we know it is a wrap made with sharwama or grilled meat, vegetables and a dressing all wrapped up in flat bread. It is a popular street food in many countries in the Middle East and some other parts of the world and is gradually gaining ground as a high end street food in Nigeria.

Try having this as a lunch or dinner option. I can tell you that it is a winner in my home for both lunch or dinner and was is a hit even with my 5 year old who would request to have it again for dinner if she had it at lunch. Her request to have it for breakfast the next morning is often met with a response in the negative! 🙂

This recipe is simple with a focus on the flavors of each ingredient. The dressing is made of mayonnaise, garlic and chilli pepper (for a lighter version, you could replace the mayonnaise with plain yogurt). I would say that this is a relatively quick way of whipping up shawarma and uber tasty too! 🙂 .

Pan Seared Chicken Shawarma

 

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Delicious and flavorful Chicken Shawarma made with pan seared chicken, cabbage, carrots, red onion and garlic mayonnaise

Author: Ify

Serves: 12 wraps

Ingredients

• 3 Boneless Chicken Breasts (Halved and flattened with a meat mallet/hammer)
• 2 teaspoons Salt
• ½ teaspoon Red Chili Pepper Flakes
• ½ teaspoon Coarse Black Pepper
• ¼ teaspoon Ground White Pepper
• 2 teaspoons Ground Coriander
• 4 Large Garlic Cloves (Peeled and Grated)
• 3 tablespoons Vegetable Oil
• 7 Cabbage Leaves (Rinsed thoroughly, drained and Sliced thinly)
• 3 Medium Carrots (Peeled and Grated or sliced thinly)
• 1 Medium Red Onion (Sliced)
• 12 Flat Breads
• For Mayonnaise
• 10 tablespoons Mayonnaise
• 2 Large Garlic Cloves (Peeled and grated)
• ½ teaspoon Ground Chili Pepper

Instructions

1. Place flattened chicken breasts in a large bowl or plate. In a small bowl, mix together salt, chili pepper, black pepper, white pepper and coriander and sprinkle over chicken breasts with the grated garlic. Rub spices into the chicken properly to ensure it is well incorporated.
2. Add 11/2 tablespoon vegetable oil to a large non stick frying pan and place on medium heat. When oil is hot (not smoking) add 3 pieces of the flattened chicken breasts to the frying pan and cook until golden brown on both sides and cooked through, turning over just once. Do not overcook as you want your chicken succulent and not dried out. Transfer to a plate and keep warm. Repeat the process with the remaining 3 chicken breasts and 11/2 tablespoons vegetable oil. Once all the chicken is cooked, chop or slice.
3. Meanwhile, toss sliced cabbage, carrots and red onion together, set aside. Mix together the ingredients for the mayonnaise; mayonnaise, grated garlic and ground chili.
4. To assemble: Take a flat bread and line vegetables on one side of the flat bread. Top with a generous amount of chicken and then some mayonnaise. Fold the left and right sides of the flat bread over the vegetables, chicken and mayonnaise slightly and roll up. Continue until you've rolled up all 12 wraps. Simultaneously, place a large non stick pan on low heat and place the shawarma wraps in batches of two or three to heat through on all sides before serving

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