Last week I made the rosemary and olive marinated chicken pargiyot, and as i mentioned I chose to prepare a bulk pack so that I would have left-over chicken. I like to have extra as it is always good to have for “school lunch” or to slice and put in a chicken sandwich or chicken salad, but this time I decided to make a shwarma. It really was so easy to slice the pargiyot into thin strips, mix up some tehina, chop up an Israeli salad, and voila a shwarma was in the making. All that was left was to heat my pita, slice it open and fill. By the way www.grillerspride.com also sells the best Israeli Pita bread available in Atlanta, so if you want to order some, just press the link in the recipe or order with your next meat order.
This is really a quick and easy meal and for me a quick easy meal is always great when I get home late from work and am starving!
Quantity for 2 Shwarmas
3 or 4 cooked pargiyot (left over from when you girlled them)
1/2 cup tehina
1 firm tomato
1 firm persian cucumber
1/4 orange or red bell pepper
salt, pepper to taste
Slice the Pargiyot into thin strips. Lay flay on a plate and season with shwarma spice.
Chop the tomato, cucumber, and bell pepper into small cubes and place in a mixing bowl.
Season with salt and pepper and a little lemon juice. Set aside.
Depending on what Tehina you buy, it may be ready to use or you may have to prepare it by adding water and lemon juice. Follow the directions on the container.
Heat a skillet and add the chicken pieces to it and allow to cook for a few minutes turning the pieces constantly. They need to heat through, brown a little and crisp a bit. Don’t overcook as you don’t want them to dry out.
While the chicken is cooking place the pita bread in a toaster oven or oven to heat up for a couple of minutes. When they are ready and chicken is ready, slice the top off, open and fill.
Fill the bottom with chicken pieces, put some tehina on top of the chicken, layer some salad on top of that, add more chicken pieces and finally add some tehina on top.
i like to add spice to my schwarma, so I add a tsp. of Schug which I spread on the one side of the pita before I fill it.
I hope you enjoy this schwarma as much as I did. It is so flavorsome and nearly as good as we get in Israel. Enjoy.