Chicken Shawarma with Garlic Oil

By á-25138

Serve chicken on fresh naan bread or pita.

Ingredients

• 4 boneless, skinless chicken breast thinly sliced
• 10 cloves garlic, chopped
• 1 tbsp Mexican oregano
• 1/2 tbsp. creole seasoning
• 1/2 tbsp. black pepper
• 1/2 tbsp. garlic powder
• 1/2 tbsp.. onion powder
• 1 tsp. cayenne
• 1 tsp. paprika
• 2 lemons, juiced
• 1/4 c. extra virgin olive oil
• 1 container of Greek yogurt.
• 1 tomato sliced

Details

Adapted from creolecontessa.blogspot.com

Preparation

Step 1

Rinse chicken breast and pat dry, slightly frozen chicken breast will cut easier. Slice chicken breast and place in a large bowl. Add all remaining ingredients to bowl and stir. Marinate at least 1 hour, longer if you can. I usually try to marinate at least 8 hours if I am not in a rush.

Two ways of cooking:

Way 1: Let me see your grill-You can grill this on the George foreman pretty quickly. About 5 minutes depending on how thin you slice the chicken.

Way 2: Cast iron-The cast iron pot will give you that nice golden crust on the chicken that Big Goo loves. About 3-4 minutes on each side depending on how thin the chicken is sliced. Cook until chicken is golden brown and no longer pink in side.

Brush cooked chicken lightly with garlic oil when removing from hot pan. Lightly brush naan bread with garlic oil and heat on grill pan or in microwave for about 30 seconds.

Serve with tomatoes lightly sprinkled with pepper and creole seasonings.

Garlic Oil

5 cloves garlic
1/2 c. extra virgin olive oil

Blend and set aside.