Succulentl chicken shawarma serve in a bed of flavorful rice!
In a bowl, combine all the ingredients and mix well. Marinate the chicken with mixture for atleast four hours to overnight.
After marinating, separate the chicken form the marinade. In a pan over medium high heat, sear the chicken. Do it by batches so you’ll have a better sear on the chicken.
Once searing is done let the chicken rest for about five minutes before chopping it into small pieces.
Place back the chicken in the same pan and add the marinade. Cook for 5-7 minutes or until the marinade is almost dry. Season with salt and pepper if needed. Set aside when done.
In a pan over medium heat saute the garlic in the atsuete oil for 2 minutes. Stir in the rice and mix well.
Add the cumin and Spanish paprika then pour in the soy sauce Stir then season with salt and pepper. Set aside.
In a bowl, combine all the ingredients and season with salt and pepper. Blend and set aside in the chiller until ready to use.
In a bowl, combine all the ingredients and season with salt and pepper. Blend and set aside in the chiller until ready to use.
In a baking pan, layer the rice first.
Next is generously add your chicken shawarma.
Place about 3 tablespoons each of tomatoes, white onion and cucumber.
Finish with the easy melt cheese. Drizzle with a bit of white and red sauce. Bake in a pre-heated oven at 375 F for 10 mins or until the cheese melts.
Garnish with some chopped parsley and served with white and red sauce and pita bread.