Shawarma Rotisserie Chicken
Use your rotisserie chicken to make a quick, healthy dinner-super fast, super easy, absolutely delicious- the trifecta of recipes to add to your meal rotation.
I was ridiculously slow to rejoin the human race, post pandemic. This week, for the first time in years, I channeled my inner Martha Stewart and admitted guests into into my home. I hosted a luncheon.
It felt like the day was a success but but after 3 years of no visitors, the bar was pretty low.
It’s possible that I adapted to pandemic isolation too well. I perfected the art of ‘pandemic yoga’, creating poses like “Quarantine Warrior” and “Sitting Lotus”. Luckily, I have a posse of wonderful homies and my yearning to see them superseded my nesting comfort level enabling me to leave my isolation womb and host a social gathering.
I served rotisserie chicken sautéed in a Shawarma spice mix over salad, a dish I created during pandemic. The surprise was how well received it was. (It’s possible that my friends’ collective judgement was also impaired from the 3 year isolation.)
This dish is fast, easy-to-make, tasty, and even healthy, making it the perfect first recipe post for my blog.
Rotisserie Chicken Shawarma –
The recipe is made with a mixture of spices and leftove rotisserie chicken.
Directions:
Measure out the spices and stir them together.
Sauté chicken in pan over medium heat. Most rotisserie chicken makes it’s own juice for sautéing. If your meat sticks, use a small amount of a neutral oil. Once the chicken begins to heat, sprinkle the spices over the chicken. (Image 1) If the chicken is a little dry, add chicken broth. Stir and cook until the chicken looks like the meat and spices become one. (Image 2)
Ingredients:
1 1/2 tsp ground cumin
1 1/2 tsp swet paprika
1 tsp salt
1 tsp ground coriander
1/4 tsp ground tumeric
1/4 tsp black pepper (optional)
1 1/2 pound rotisserie chicken cut into 1 inch cubes
Image 1
Image 2
Arrange the chicken over rice, noodles or salad. To channel your inner Michelin chef, add a layer of sautéed vegetables on the salad before adding the chicken.
Have spices left over? Put them in a jar for storage. You’ll want to make the recipe again. I triple this recipe and save the extra. One of the jars in my hexagon spice rack is permanently assigned to Shawarma.
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