DedeMed’s Chicken Shawarma made with Hidden Valley® Original Ranch®

Rated 5/5 based on 4 customer reviews
  • Prep: 20 min
  • Cook: 15 min
  • Total: 35 min
  • Servings: 2

Ingredients (16)

  • 2 boneless, skinless chicken breasts cut into thin strips
  • ¼ cup lemon juice
  • ¼ cup Greek yogurt
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1 teaspoon Moroccan seasoning (Ras El Hanout)
  • 3 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • 1 cup white onions sliced thinly
  • ½ cup flat-leaf parsley finely chopped
  • 1 tablespoon sumac seasoning (optional)
  • 2 10-inch Lebanese-style pita bread or Lavash bread
  • 1 pickled turnip or beet, sliced thinly
  • 8 slices pickled cucumber or dill pickles
  • 1 tomato sliced thinly

Steps (6)

  • Step 1
    In a large mixing bowl, toss the sliced chicken in the lemon juice, yogurt, garlic, salt and Moroccan seasonings. Cover and refrigerate for 2 hours to allow it to marinate.
  • Step 2
    Combine the onions and parsley in a small bowl and set aside.
  • Step 3
    Preheat a 12-inch skillet and add 3 tablespoons of olive oil. Add the seasoned chicken to the pan and cook over medium-high heat for 10 minutes, until the chicken browns.
  • Step 4
    To assemble the sandwich, spread half of the Hidden Valley® Original Ranch® on to each of the breads. Then layer half of the seasoned chicken, onion-parsley mixture, half of the pickled turnip slices, pickled cucumber and tomato.
  • Step 5
    Roll each pita into a long log and wrap in aluminum foil. Heat a Panini press and place the shawarma inside and close the top. Heat for about 3 to 4 minutes until the contents heat through. Slice in half and serve.
  • Step 6
    This recipe comes from our Sandwich Superstar finalist, Denise.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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