Lemony, “chickeny” goodness on bread. Mmmmm. I love the mixture of lemon and garlic along with the warm pita and yummy vegan chicken. Lunch anyone?
Shawarma
- 10 cloves garlic, chopped
- 2 lemons, juiced
- 1/2 cup olive oil
- 2 teaspoons curry powder
- Salt and pepper, to taste
- 1 teaspoon turmeric
- 8 vegan chicken fillets
- 4 pieces pita bread
- 1 medium tomato, chopped
- 1 red onion, chopped
- Shawarma Sauce
Shawarma Sauce
- 5 cloves garlic
- 1 to 1 1/2 cups tahini (depending on desired creaminess and taste)
- 2 cups cold water
- 1/2 to 3/4 cup lemon juice
- Salt and pepper, to taste
To make the marinade for the chicken, whisk together the garlic, lemon juice, and oil in a medium bowl. Add curry powder, salt, pepper, and turmeric and whisk to combine. Add chicken and coat with marinade and allow to marinate overnight in the refrigerator.
Preheat a grill or grill pan to medium heat. Remove the chicken from marinade and grill for about 5 to 7 minutes on each side, until cooked through. Serve on warm pita and top with tomatoes, onions and Shawarma Sauce.
To make sauce: Add garlic to food processor or blender and chop. Add tahini and pulse to combine. On a low setting, slowly add cold water until frothy. Then add in lemon juice until the mixture has become creamy and season with salt and pepper.
