Hello everyone, I’m back with my second post. I think i’m starting to get the hang of this blogging thing =)

So I was talking to my daughter and thinking about what we will make together, and she asked what was my favorite food as a kid. I didn’t even have to think twice about it. Growing up in Israel i always loved Middle Eastern street food – Shawarma. So I’ve decided to give it a shot and make it at home, but at the same time make it healthier by using chicken breast. It is such an easy recipe and only takes few ingredients. And it comes paired with Kruv Sagol which is just a fancy way of saying Red Cabbage Salad. With my favorite Cast Iron Skillet, making the Shawarma was, as my daughter says “easy peasy” =)


Chicken Shawarma:

  1. Chicken Breast – 2 LB cut into 1 1/2 ” cubes
  2. Shawarma Spice – 4 teaspoons
  3. Salt – 1 teaspoon
  4. Avocado Oil – 8 teaspoons

Kruv Sagol Salad:

  1. Red Cabbage – 2 medium heads
  2. Parsley – 1 cup finely chopped
  3. Avocado Oil – 1/2 cup
  4. Rice Vinegar – 4 teaspoons
  5. Lemon – Juice of 1 whole lemon
  6. Salt – 2 teaspoons

Cooking Instructions:

First start by chopping chicken breast, mixing it with salt, spices and Avocado Oil, covering with Saran Wrap and chilling it in the refrigerator for an hour.

While the chicken is marinading, we can make the delicious salad. Start by chopping both heads of red cabbage. I like to use my Food Processor, it just saves me so much time on prep and the results are much more uniformed than how I would get it with a knife. Once your cabbage is chopped, add the remaining ingredients and mix it together. Chill it in the refrigerator for about 30 minutes. See I told you it was easy peasy.

Now we can get back to the Shawarma. I start by preheating my Cast Iron Skillet, did I mention how much I love it, you just can’t get the even cook and the flavors in any other cooking pan. Add about 1/4 cup of  Avocado Oil, and while it heats up get the chicken out of the refrigerator and mix it once again. You will need two cooking utensils for this: Spatula (I love this set), and Silicone Tongs.

Using  Silicone Tongs start loading the chicken into the Cast Iron Skillet. Do not overcrowd the chicken in the Cast Iron Skillet as it will not cook well and will be boiled instead of fried. The key to Shawarma is to mix it constantly using Silicone Tongs so that it is cooked evenly on all sides. once a piece can be easily cut with a Spatula, you know it is done. Use Spatula to remove the Shawarma from the Cast Iron Skillet and repeat the process with the next batch of chicken.

Load up your plate, add some Tahini on top, and serve with Kruv Sagol. If you like, add Pita bread for authentic experience. If you aren’t a fan of chicken breast, use chicken thighs.

Enjoy, and if you like my recipe, please share my site, I’ll be working hard to bring you more content shortly.


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