Grilled shawarma-spiced chicken cutlets
The unique aroma and flavors of sizzling shawarma grilled in your own backyard.
One of Israel’s major tourist attractions is its Mediterranean foods and the way they’re served to hungry customers. The amazing speed in which fast food – including falafel, shawarma and other Israeli specialties – is served is certainly part of the charm. They can slice open a fresh pita, fill it with salads, drizzle with techina, and dab with hummus and hot pepper spread before you can even say "thank you."
This amazingly easy recipe for shawarma-spiced chicken is just as fast as those servers at the pita stands. You can practice the fine art of pita slicing, salad stuffing and techina drizzling in the comfort of your own home, and enjoy a Mediterranean-themed dinner with friends without even renewing your passport. How’s that for convenience?
Shawarma spice is available from several major spice manufacturers, but you can also make your own using the recipe detailed below.
- 2 pounds chicken cutlets
- 1/4 cup shawarma seasoning (recipe below)
- 1/4 cup olive oil
- 1 tablespoon each of cumin, coriander and garlic powder
- 1/2 tablespoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon each of ground cloves, cayenne pepper, black pepper and cinnamon
For the chicken:
For the shawarma seasoning:
Pound cutlets until even thickness is achieved. Cut large cutlets in half.
Place chicken cutlets, olive oil and shawarma seasoning in a bag and place in fridge to marinade for at least half an hour, or overnight.
Grill for approximately 3 minutes on each side. Test inside for doneness.