Let’s face it: in college, ain’t nobody got the time to prepare food that takes longer than 30 minutes MAX. And I was hardcore jonesing for some chicken shawarma the other day (I swear, it’s gotten popular only because of “The Avengers”) and I really wanted The Shiksa’s Chicken Shawarma Recipe.
I mean look at that, how can you not want that?! So I looked in my fridge. Nope, the chicken breasts that I bought were still frozen. [Side note: why has no one told me how long meat takes to unfreeze?? Even when I move it from the freezer to the normal fridge section, it would take like 2-3 days. You have to submerge it in lukewarm water if you want it to unfreeze within 5 hours.]
Then, I remember I keep frozen pre-grilled chicken stocked in the freezer (real cooks, don’t judge. we’re college kids).
30 minutes later, I was biking down the street to class with a Chicken Shawarma wrap in my hand. Wonderful.
Here’s how I did it:
First, make sure you have all the ingredients you want stuffed into a large pita of your choice. For me, I had red bell peppers, onions, hummus, and romaine lettuce in addition to the chicken. Oh, and of course a shawarma spice mix I bought in an ethnic grocery store. This is probably the most important ingredient because without it, you don’t… have… shawarma.
Of course, you could always follow the spice mix on The Shiksa but… that will add 5-10 minutes on this process. Adults, you have time. Don’t be lazy asses.
- Heat the chicken in the microwave, the way you normally do it. Unfortunately, I had pre-seasoned, pre-grilled chicken so avoiding some of that italian marinade was difficult. I think it added some complexity to my creation though so no big.
- Chop the chicken into bite sized pieces. This will allow the spices to permeate most of the way through—enough to fool your tastebuds.
- Next, heat a tbsp of olive oil on medium heat in a pan (what type of pan really doesn’t matter). Then put the chicken you just heated up and sprinkle as much spice as you want on that bad boy. I really like spices so I went overboard and used 2 tbsp. You’re probably fine with 1 tbsp depending on how much chicken you have.
- Stir it up. The kitchen should start to smell amazing. Mine smelled like Italian-Mediterranean fusion. It was still pretty amazing. Stir until the chicken starts browning.
- Then, take it out and dump it into your pita. I usually like spreading the hummus on beforehand. This gives it a nice even spread. Make sure you can still roll up your pita. Don’t stuff it up too much.
And there you have it! Quick and easy Chicken Shawarma. Culinary gods, please understand.
Also, I’m writing this a week ahead of time because by the time you read this, I’ll be at Bonnaroo. Hopefully I’m having a good time…