In Djem al Fna (a big public square chock-full of food stalls and vendors) in Marrakech there are small stores that sell shawarma. On my first visit to Morocco – a tour guide box tour mind you – we did not eat any street food. However thanks to my falling in love with my husband I returned and he introduced me to chicken shwarma. I will eternally love him for doing this! I’ve remade it several times but I think I hit the nail on the head with this last recipe. It’s so simple but good. It’s also really fast.
2 Chicken Breasts
4 heaping teaspoons plain yogurt
1/2 tsp tumeric
1 tsp each salt, pepper, cumin
2 tsp chopped garlic
Flat-Out Wraps or another flat bread
Very thinly slice the chicken breasts and place into a bowl. Mix in with the chicken the yogurt, cumin, salt, pepper, tumeric and garlic. Combine well so that all chicken is coated. Allow to marinade in the fridge for at least 30 minutes.
In a skillet heat some vegetable oil on medium heat. You do not want to fry the chicken but need the oil to give it some crispiness and to seal some of the flavor. Place 1/2 the chicken into the pan and move around with tongs so the pieces come apart and cook individually. This should not take long as the chicken is so thin. Remove from pan and cook the remaining chicken.
Warm the wraps or flatbread in the oven. Fill wrap with chicken and roll up! You can also add lettuce, tomatoes and sliced onions into the wrap as well. In Morocco shawarma comes with a good helping of french fries too!
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