Chicken Shawarma

Okay, folks. 

If you know anything about me, you know that Mediterranean food is my go-to. I am always wanting it. 

That's not how it's always been though. 

Up until about a year ago, I was the pickiest eater known to man. I liked tacos and chicken pesto sandwiches and spaghetti... and that was about as crazy as my food choices got. I never got fancy with the things I ate. If I hadn't already tried something, you could bet to heck that there was no chance I was trying it. I for sure would have shut you down and said "No, I don't like that" EVEN IF I DIDN'T KNOW WHETHER I DID OR NOT. Lame!! 

There is this local Greek restaurant right around the corner from my house, super low-key and family-owned. My dad, being the friendly pal he is, became homies with the owner, so the guy hooks it up every time we go in there. This man actually changed my life.

My dad loved this place so much that he was getting their food so often that I almost didn't have a choice but to try it. Thank GOD for the man who got my dad hooked on mediterranean food. He opened up my tastebuds to a globe-sized love of all things hummus, pita, tabbouleh, shawarma, and more. A necessity on the Walters' family grocery list now is pita bread and chicken shawarma, a marinated meat we get from this little market by our house. Here's how I get creative when I'm at home! 


Things I used:

  • Whole wheat, low sodium pita bread: you can buy these in a pack of 5 or 6 for like a buck if you're a smart shopper

  • Pre-marinated chicken: the marinade is commonly made with 1 cup greek yogurt, vinegar, 2 cloves crushed garlic, pepper, salt, cardamom, allspice, and juice of 1 lemon

  • Avocado/cashew (vegan) cream cheese: found here (tips: soak the cashews over night, start slow with adding the water because it can become way too runny and that's not fun)

  • Diced yellow bell pepper

  • Cauliflower: steamed, seasoned with lemon pepper

  • Green onions: chopped

  • Black pepper