This isn’t a traditional Middle Eastern Chicken Shawarma, but the flavor profiles are very similar, so that’s what I decided to go with, title-wise. This dish features the rich, dark, strong flavors of cooked spices, which a cooling yoghurt sauce helps balance.
Chicken Shawarma Sauté
Serves 4 // 249 calories, 1 net carb
4 chicken breasts
2 tablespoons extra virgin olive oil
2 tablespoons Kerrygold butter
1 tablespoon dry mustard
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cardamon
1 tablespoon powdered ginger
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
Heat olive oil, butter, and spices in a large sauté pan over medium heat until the spices are fragrant and have melded with the oil a bit. Place chicken breasts in the oil-butter-spice mixture, turning once or twice, until both sides are browned and the meat’s internal temperature reaches 165 degrees.
Serve with a simple green vegetable, with a squeeze of lemon on top, as well as a yogurt sauce (below).
YOGURT SAUCE
1 cup grass-fed Greek yoghurt
1 clove garlic, crushed
1 teaspoon cumin
Squeeze of lemon juice
Salt and pepper