- 1/2 cup
of extra virgin olive oil (yes, I know that’s a lot)
- 2
tbsp of salted butter
- 1
yellow onion, sliced longways into thick wedges
- 1
tbsp of crushed garlic
- 4 lbs
of boneless, skinless chicken thighs cut into strips with fat trimmed
(thighs are strongly suggested for this recipe due to how tender they are,
although breasts will do as well – you can also use some beef round/flank
steak and pork tenderloin cut into strips too if you prefer)
- 1/2
cup of garlic broth (I used 1/2 tsp of Garlic Better Than Bouillon +
1/2 cup of water but you can just use 1/2 cup of chicken broth if you
don’t have this)
- 1 tbsp
of paprika
- 1
tbsp of curry powder
- 1 tbsp
of seasoned salt
- 1/2
tbsp of cumin
- 1 tsp
of turmeric
- 1
tsp of cinnamon
- 2 tsp of
black pepper
- 1
tsp of crushed red pepper flakes (optional)
- 1/2 tsp
of cayenne pepper (optional)
- For
arranging, if desired:
- Pita/flatbread,
warmed or room temperature
- Hummus, any of your choice or
click here to make mine
- Red
onion, sliced into strands
- Cucumber,
diced
- Tomatoes,
diced
- Tzatziki (click here to make
mine)
If
you want to use beef instead of chicken, use a beef round/flank steak cut into
strips like I use in my black pepper beef recipe.
OR use some pork tenderloin cut into strips. Cook time remains the same! Or do
a mix of chicken, beef AND pork!
Got
Shawarma seasoning from some place authentic? Great! Use about 6 tbsp of that
instead of all the seasonings listed in the ingredients!
Remember,
we really made this a spice-infused marinade more than a sauce as most of it is
compromised of olive oil, therefore its main purpose is to season and infuse
the chicken with that amazing shawarma flavor as it pressure cooks in the pot.
So while it’s not necessarily meant to be eaten as a saucy soup, it’s perfectly
ideal for drizzling over the shawarma and/or rice and veggies (or my Israeli Couscous)!
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