Pickled veggies Ing:
4 to 5 carrots Julienned
1/2 onion sliced thin
1/2 English cucumber julienned
1/4 of a red cabbage sliced thinly
1/2 cup vinegar
1 cup water
2 tbsp sugar Mix everything together and let it marinate on the counter while we prepare the other ingredients.

Shawarma Ing:
2 lbs chicken breast cut thinly long ways
Chicken Marinade:
1/2 cup thick yogurt
1 tbsp tahini sauce
1/2 tsp salt or per your taste
1.5 tsp crushed dried mint (otptional)
1 tbsp chili garlic sauce
1 tbsp lemon peper
1 tsp black pepper
1 tbsp cumin powder
1 tbsp fresh ginger
1 tbsp fresh garlic
2 tbsp olive oil to pan fry the shawarma

Mix all the ingredients except for the chicken and give it a taste test, adjust the seasonings per your taste and add the chicken in the marinade and let it marinate for about 25 minutes. In a pan add the olive oil and let It get nice and hot then add the chicken pices and let it brown on the bottom then turn the chicken around and cook the other side until you have a nice chicken that is dry. Finish all the chicken the same way and keep it aside.

Saffron Rice:
2 cups long grain basmati rice washed and soaked for about 30 min
1/2 tsp salt
1 tbs olive oil
1/4 tsp saffron crushed
Add 2.5 cups of water in a pot as well as the salt and the olive oil, take the saffron and crush it, once the water starts simmering add the saffron and rice and let it come to a boil, cover and put the flame on low, let the rice cook for about 7minutes or until the rice is nice and soft cover and keep aside.

Tahini Sauce Ing:
3/4 cup greek yogurt
1 tbsp tahini sauce
2 tbsp mayonaise
1 tsp fresh ginger and garlic
1 tsp cumin powder
1 tbsp lemon pepper
1 tbsp cajun seasoning
1 tsp chli garlic sauce Zest of
1 lemon
1 tsp lemon juice

Mix everything really well, do you taste test and keep aside For plating you can use your imagination and plate it any way you like it, you can also serve this with my homemade pita bread.

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