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Chicken Shwararma Recipe

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This recipe for Chicken Shwararma, by , is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Scott Kammlah


4 chicken breasts cut into 3 inch strips

2 tablespoons of olive oil
2 tablespoons of lemon juice
3/4 teaspoon of sea salt
3 garlic cloves minced
1 teaspoon curry powder
1/2 teaspoon of ground cumin
1/4 teaspoon ground coriander

6 cups of spring greens
1 cup of cherry tomatoes halved
2 handfuls of torn basil leaves
1 sliced avocado

2 handfuls of basil leaves
1 smashed clove of garlic
1/2 tsp sea salt
2 tablespoons of fresh lemon juice
5 tablespoons of olive oil

Mix the marinade and put in a ziplock bag along with the chicken and let marinade at least 30 minutes. The longer the better.

While the meat is marinating go ahead and make the vinaigrette. put the ingredients in a blender and blend on slow speed until smooth then set aside.

When ready to cook put a large skillet on medium-high heat and add just enough olive oil to brown the meat. Cook until golden brown usually 6-8 minutes.

While cooking go ahead and toss the salad ingredients and top with avocado.

Put the chicken and vinaigrette over the top and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is a light tasty meal, low on carbs and easy to make. The ingredients are easily scaled to serve more or less as needed.




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