Chicken Shawarma
A flavorful dish that combines juicy marinated chicken with delicious spices and a creamy sauce. Ideal for gatherings or a quick weeknight dinner.
Ingredients
For the Chicken
- 2 medium medium chicken breasts (about 600g)
- 3 pieces hot dogs Can substitute with grilled vegetables for a vegetarian option.
- ½ teaspoon salt
- ¼ cube chicken bouillon
- 1 teaspoon onion powder
- Red pepper to taste Add according to your heat preference.
- 1 teaspoon minced garlic
- 2 tablespoons oil For cooking the chicken.
- 1 tablespoon lemon juice
For the Vegetables
- 1 cup shredded cabbage
- 1 medium carrot, grated or julienned
- ¼ cup red cabbage (optional) Use for added color and crunch.
For the Sauce
- ½ cup mayonnaise Can substitute with vegan mayo.
- ¼ cup ketchup
- 1 teaspoon cayenne pepper Adjust for desired spiciness.
Instructions
Preparation
- In a bowl, mix together the salt, chicken bouillon, onion powder, red pepper, and minced garlic. Rub this seasoning over the chicken breasts and let them marinate for at least 30 minutes.
Cooking
- Heat oil in a skillet over medium heat.
- Cook the marinated chicken for about 6-7 minutes per side, until golden brown and cooked through. Once done, remove the chicken and slice it.
- In the same skillet, cook the hot dogs until heated through.
Making the Sauce
- In a small bowl, mix together the mayonnaise, ketchup, and cayenne pepper until smooth.
Assembly
- On a plate or wrap, layer the sliced chicken, hot dogs, shredded cabbage, grated carrot, and optional red cabbage.
- Drizzle the sauce over the top and enjoy your delicious creation!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. For best results, reheat in the microwave or pan-sear.