Ingredients
- —250 g chicken breast, sliced into strips
- —130 g vegetables (bell pepper, onion, leek, or chicory for a fresh twist)
- —1 tsp olive oil or ghee
- —1 tsp shawarma seasoning (sugar-free or low-sodium)
- —Pepper, salt
- —Optional: fresh parsley or garlic powder
Instructions
Mix the chicken strips with the shawarma seasoning.
Heat the oil in a pan and cook the chicken for 5–7 minutes until golden brown.
Add the vegetables and cook for another 5 minutes until everything is tender.
Season with extra spices or a splash of lemon juice.
Serve warm — optionally with a small salad or cauliflower rice.
Air fryer option
Preheat to 180 °C
Cook the chicken shawarma for 10–12 minutes, shaking halfway through.
Serving Tip
Delicious with a spoonful of guacamole or a fresh yogurt dressing from the sauces chapter. Serve the chicken shawarma on a bed of cauliflower rice or in individual lettuce leaves as ‘wraps’. Garnish with fresh parsley, a pinch of paprika powder, and a dollop of yogurt dressing. Perfect with a few slices of cucumber or some grilled bell pepper for extra color. 💡 Tip: ideal for meal prep — cook a double portion and use the leftovers for lunch the next day with lettuce or chicory.
Storage Tip
Store the chicken shawarma in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer at a low setting (160 °C) to keep the chicken tender.