Mediterranean chicken shawarma


  • 2 cloves garlic, minced
  • 1 lb chicken breast, thinly sliced
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste

Burnt Basque cheesecake

Basic dough recipe for bread

Delicious cinnamon bread

  • 1 tbsp lemon juice
  • 1/2 cup crumbled feta cheese
  • 1 cup Greek yogurt
  • 2 cloves garlic, minced
  • 1 cucumber, grated and squeezed to remove excess moisture
  • Salt and pepper to taste
  • 1 tbsp chopped fresh dill
  • Sliced tomatoes
  • Pita bread or flatbread
  • Chopped lettuce
  • Sliced cucumbers
  • Kalamata olives (optional)
  • Sliced red onions


In a bowl, combine the minced garlic, ground cumin, paprika, ground coriander, ground turmeric, ground cinnamon, cayenne pepper, salt, pepper, and olive oil. Mix well to form a marinade.

Add the thinly sliced chicken breast to the marinade, making sure each piece is coated evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

While the chicken is marinating, prepare the creamy feta tzatziki sauce. In a bowl, mix together the Greek yogurt, crumbled feta cheese, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Stir until well combined. Cover and refrigerate until ready to use.

Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken slices and cook for 4-5 minutes per side, or until cooked through and slightly charred.

Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.

To assemble the shawarma wraps, warm the pita bread or flatbread. Spread a generous amount of creamy feta tzatziki sauce onto each piece of bread.

Top with sliced chicken, tomatoes, cucumbers, lettuce, red onions, and Kalamata olives if desired.


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