This easy grilled chicken shawarma recipe is bursting with Middle Eastern flavors. Fast and simple to make, it comes together in less than 20 minutes. Served on an Israeli style mixed bean salad made with finely diced herbs and veg.
20 minutes. Free range. Light, fresh and delicious.
2 x 180g Australian free range chicken breast
1 tin mixed beans
2 spring onions
2 sprigs parsley
1 Lebanese cucumber
1 tablespoon Shish Tawook spice
1 tomato (or 2 small)
In a bowl combine chicken with spice mix, a drizzle of olive oil, salt and pepper.
Heat a large non-stick fry pan on grill pan to a medium to high heat. Place chicken into the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest.
Finely dice the tomato and cucumber. Finely chop the parsley. Drain and rinse the beans. Finely slice the spring onions. Combine in a bowl with juice of half the lemon, olive oil, salt and pepper.
Spoon salad onto plates. Slice chicken and arrange on top. Finish with a squeeze of lemon.
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