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  • Karen Balle

    Israeli Fast Food - Shawarma.

  • Debbie Klement

    Homemade Chicken Shawarma

  • Laura Nicholls

    Homemade Shawarma

  • Janelle Svili

    Slice chicken into thin strips. Combine the oil and spices and mix into chicken. You can marinate the chicken overnight in the fridge to intensify the flavor. Heat a frying pan on medium/high heat and place spiced chicken strips in pan. Cook in pan for about sixteen minutes - about eight minutes per side. Make sure chicken gets a nice crunchy exterior. Remove from pan and leave as is or chop chicken into even smaller pieces. Serve with chopped fresh vegetables, hummus and hot peppers in a pita or laffa. As seen in the Joy of Kosher with Jamie Geller Magazine - Subscribe Now.

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