Shawarma Bowl

Chicken Shawarma bowl! • 2 years ago when I was in Dubai I had THE BEST chicken shawarma wrap. I have been trying to replicate it ever since. After many recipe trials I have finally found one that tastes pretty close to the real deal. If there was one meal I had to choose to eat for the rest of my life, this would be it! . . *Recipe* The Marinade: - 2 chicken breasts cut into cubes - 1 T ginger garlic paste - 1/2 c plain yogurt - juice of half a lemon - 1/2 t ground cardamom - 1/4 t ground cinnamon - pinch of grated nutmeg - 1/4 t ground clove - 1 t cumin powder - 2 t coriander powder - 1/2 t chili powder - 1/4 t turmeric powder - 1/2 t salt - 1/2 t black pepper

• Mix all these in a bowl with your chicken until well combined, cover and keep in the fridge overnight or at least 2 hours. Pour contents into a heavy bottom skillet and cook on a medium high heat until you hear a searing sound. Then turn your heat to a low and cook covered for 30-40 mins, stirring occasionally. The longer and lower heat you cook on the deeper the flavor. Once chicken is cooked thoroughly, open lid and let any leftover moisture evaporate. This recipe requires no additional oil to cook. • You can serve this in a wrap or in a bowl like I did. I served mine with pickled beets, pita chips, hummus, turmeric rice, and a tomato salad. On top of my chicken I also drizzled on a really simple but tasty yogurt sauce: - yogurt - salt - cumin - garlic powder • Don’t be intimidated by the long list of ingredients. The prep and cooking is really easy.