It’s meal prep time! Let’s make something with a Mediterranean flair to it. This Chicken Shawarma can be made with leftover chicken, it is full of flavour and it’s a great way to switch up your lunch!
Ingredients for the Shawarma:
1 scoop (13 g) Formula 1 Savoury Shake Mix Mushroom and Herb Flavoured
1 pack Roasted Soya Beans
450 g boneless skinless chicken thighs thinly sliced
3 tbsp olive oil
2 tbsp lemon juice
4 garlic cloves, minced
1 tsp salt
1 tsp paprika
½ tsp cardamom
½ tsp cumin
¼ tsp cinnamon
⅛ tsp crushed red pepper
For assembly:
4 pita breads
1 ½ cup shredded mozzarella cheese
2 tomatoes sliced
½ red onion thinly sliced
55 g pickled sliced banana peppers
½ cup tahini sauce chopped fresh parsley
Instructions:
Place the marinade ingredients in a large bowl: F1 Savoury Shake Mix olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon and crushed red pepper; and whisk to blend.
Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours. Heat a large pan over medium high heat and add the marinated chicken to it. Cook, stirring occasionally until the chicken is cooked through, about 15 minutes. Preheat the oven to 170°C. Line two baking sheets with parchment paper. Place two pitas on each baking sheet and sprinkle with mozzarella cheese. Bake until the bread is lightly toasted and the cheese is melted, about 5 minutes.
Add the cooked chicken shawarma on top of the mozzarella cheese. Top with the tomatoes, red onions, Roasted Soya Beans and banana peppers, and drizzle with tahini sauce. Sprinkle with fresh parsley. Roll up each pita to make a shawarma, cut them in half and enjoy!
