Chicken Shrawma

Chicken Shawarma

INGREDIENTS

3 lbs. 5 oz. deboned chicken thighs

MARINADE

¾ c. olive oil

2 tbsp. curry powder

1 tbsp. garam masla (Indian seasoning mix)

1 tbsp. chicken soup mix

FRYING

3 tbsp. oil

3 onions sliced

Salt

Freshly ground black pepper

SERVING

Pita Bread

Couscous Salad Recipe (optional)

DIRECTIONS:

 
1. Mix the marinade ingredients in a disposable baking dish.

2. Add the chicken. Mix well.

3. Marinade at least 5 hours, or overnight, in a refrigerator.

4. Bake for 45 minutes. 

The entire process, up to this point, can be completed a day or two ahead, with the baked chicken stored in the refrigerator.

Before serving:

5. Finely slice the chicken.

6. Fry the onion in oil until golden, then remove from pan.

7. Add the chicken with some marinade to the pan.

8. Season and stir-fry for a few minutes, until chicken is warm, and the edges are golden brown.

9. Spread the fried onions

10. Enjoy with Pita Bread and Couscous Salad