GARDEIN® CHICK'N SHAWARMA

GARDEIN® CHICK'N SHAWARMA
GARDEIN® CHICK'N SHAWARMA

Yield Portion Size

12 portions (1 portion)
3 lbs
2 tsp
Ground cumin
2 tsp
Smoked paprika
1 tsp
Ground allspice
3/4 tsp
Ground turmeric
1/4 tsp
Garlic powder
1/4 tsp
Ground cinnamon
1/8 tsp
Cayenne pepper
3 tbsp
Olive oil
2 cans (15 oz each)
Garbanzo beans, drained, rinsed
1-1/2 tsp
Kosher salt, divided
12 oz
Roasted red peppers
2 tbsp
Lemon juice
2 tbsp
Tahini (sesame seed butter)
1
English cucumber, small dice
3
Plum tomatoes, small dice
1
Red onion, diced
6
Whole wheat pitas
1 tbsp
Olive oil
1/4 tsp
Ground black pepper
4 cups
Shredded romaine hearts
View Nutrition Information

Directions

  1. Step 1

    In a small bowl combine the cumin, paprika, allspice, turmeric, garlic, cinnamon and cayenne and whisk together. Set aside.

  2. Step 2

    Toss the chick'n strips with the olive oil and season with spice blend. Marinate chick’n for at least 30 minutes.

  3. Step 3

    Blend garbanzo beans, 1/2 teaspoon salt, lemon juice, roasted peppers and tahini in a food processor until very smooth. Set aside.

  4. Step 4

    Combine tomatoes, cucumber, red onion and 1/2 teaspoon salt. Let sit for 20 minutes.

  5. Step 5

    Preheat grill to 400°F for the pitas.

  6. Step 6

    Heat 2 tablespoons vegetable oil in a large sauté pan. Sauté the marinated chick’n strips according to package directions.

  7. Step 7

    Brush pitas with olive oil and season with 1/2 teaspoon salt and pepper. Grill pitas, about 1 minute per side and cut in half.

  8. Step 8

    Plate with grilled pita, roasted red pepper hummus, veggies, shredded lettuce and chick’n strips.

  9. Step 9

    Cook's Tip's:

  10. Step 10

    To make your own roasted red peppers. Char the entire red bell pepper. Set in a bowl, cover with plastic wrap and let stand 10 minutes. Peel off charred skin and rough chop peppers.

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