Best shawarma pita wrap and dinner plate
Using fresh Ontario chicken meat, never frozen before, we cook the chicken daily with a slowly roast after it has been marinated in the self-made tahini sauce.Delicious daily fresh shawarma sandwich Nahla's Cuisine Shawarma Rice Dinner Plate Brampton
Upon finishing the cooking, the meat is finely sliced and mixed with our signature hummus to make the best shawarma pita wrap or topped on the plate of seasoned basmati rice and potatoes to give you warm meal of the day.
We hope you enjoy this quality shawarma pita wrap.
A fuss free authentic middle eastern inspired shawarma with succulent chicken pieces and a spicy hummus with rich Baba ghanoush makes your lunch healthy and delicious. This is our best shawarma at Nahla's Cuisine in Brampton
- 1 lb boneless skinless chicken breasts (2 large breasts)
- 1 lb boneless skinless chicken thighs (4 large thighs)
- 6 tbsp extra virgin olive oil, divided
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp Nahla's Shawarma spice
- 1 inch piece of ginger
- 3/4 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp cinnamon
- Pinch of cayenne
- Salt and black pepper
Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you're salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.
Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
Preheat oven to 400 degrees F. Line a baking sheet with foil. Spray the foil with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
Place the chicken in the oven. Let it roast for about 15 minutes till cooked through, turning the chicken pieces once with tongs halfway through cooking. Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.