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stovetop chicken shawarma
Sconce&Scone

Stovetop Chicken Shawarma

This Stovetop Chicken Shawarma turns out just as great as traditional shawarma and can be used for so many different things! Use it in sandwiches, pita pockets, on salads or in grain bowls!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breast or chicken thighs
  • 3 tbsp yogurt or greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp vinegar
  • 1 clove garlic crushed
  • 1/2 tsp gound cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/6 tsp nutmeg
  • 1-2 tbsp oil for cooking

Method
 

  1. Thinly slice the chicken. Add it to a medium sized bowl with all the remaining ingredients barring the oil. Mix well and marinate for at least 10 minutes. A few hours or overnight in the fridge works as well.
  2. Heat 1 tbsp oil in a large wok and saute the chicken, mixing occasionally. Cook until the water has dried up and the chicken is caramelized on one side.
  3. Serve in salad bowls, grain bowls, sandwiches or pita pockets.
  4. To store, refrigerate in an airtight container.

Notes

Variations. This recipe calls for yogurt, lemon juice and vinegar, all ingredients which add a nice tang and help break down the chicken. If you don't have all three it's ok to use just 2 of them.
You can use thinly sliced beef or lamb in this recipe as well. This recipe works great and no changes are needed.
Substitutions. You can substitute the yogurt for a non dairy option or Greek yogurt. 
If you don't have lemon juice lime juice can be used.
If you don't have fresh garlic, use 1/2 tsp garlic powder.