Name: Meat & Potatoes: Chicken Shawarma
Total time: 35 min
Yield: Serve 2–4
Ingredients: ¼ teaspoon smoked paprika; ¼ teaspoon ground coriander; ¼ teaspoon coarse (granulated) garlic powder; ⅛ teaspoon ground black pepper; pinch ground black pepper; pinch salt; 2 tablespoons lemon juice; ⅓ cup water; ⅓ cup tahini; 1 clove garlic; a handful fresh mint leaves; ¼ teaspoon ground black pepper; ¼ teaspoon salt; 1 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; 1 large carrot; ¼ small head red cabbage; ⅛ teaspoon cayenne pepper; ½ teaspoon ground cardamom; ¼ cup water; 1 teaspoon salt; ½ teaspoon ground cumin; 1 teaspoon extra-virgin olive oil; 4 boneless, skinless chicken breasts (about 4–6 ounces each)

Preparation info

Serve
2–4

Difficulty
Medium
Ready in
35 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

Ingredients

Chicken

1 teaspoon extra-virgin olive oil
4 boneless, skinless chicken breasts (about 4–6 ounces</

Method

Cook the chicken

Heat the oil in a large, nonstick skillet over medium-high heat, 2 minutes. While it heats, make the spice blend: mix together all the spices in a small bowl. Rub the spice blend on both sides of the chicken, then place it in the pan and cook it undisturbed, 5 minutes. Flip the chicken and cook for 2 minutes, then add the water, cover the s