Chicken and Shrimp Shawarma with Tomato-Onion Relish

Name: Chicken and Shrimp Shawarma with Tomato-Onion Relish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 250g chicken breast, cut into thin strips; 150g large shrimp, peeled and deveined; 1 medium tomato, diced; 1 medium onion, thinly sliced; 2 cloves of garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sumac; 2 tbsp olive oil; 2 pita breads; Tahini sauce, for serving; Optional: pickled turnips for garnish, parsley for serving

MediumMiddle EasternPrep: 25 minutesCook: 15 minutesServes 2

Embark on a culinary journey to the Middle East with this mouth-watering shawarma recipe, featuring juicy chicken and shrimp, wrapped in a warm pita bread and topped with a refreshing tomato-onion relish. The combination of cumin, coriander, and sumac adds a warm, aromatic flavor, while the tangy tahini sauce provides a creamy contrast. This street food-inspired dish is perfect for a casual dinner or lunch.

Chicken and Shrimp Shawarma with Tomato-Onion Relish

Ingredients

•250g chicken breast, cut into thin strips
•150g large shrimp, peeled and deveined
•1 medium tomato, diced
•1 medium onion, thinly sliced
•2 cloves of garlic, minced
•1 tsp ground cumin
•1 tsp ground coriander
•1 tsp sumac
•2 tbsp olive oil
•2 pita breads
•Tahini sauce, for serving
•Optional: pickled turnips for garnish, parsley for serving

Dietary Info

Gluten-freeSeafood

Instructions

1
Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
2
Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-6 minutes. Remove from the pan and set aside.
3
Add the shrimp to the pan and cook, stirring occasionally, until pink and cooked through, about 2-3 minutes per side. Remove from the pan and set aside with the chicken.
4
Add the remaining 1 tbsp of olive oil to the pan, then add the sliced onions and cook, stirring occasionally, until they start to caramelize, about 5 minutes.
5
Add the diced tomatoes and minced garlic to the pan and cook, stirring occasionally, until the tomatoes start to release their juices, about 3-4 minutes.
6
Add the cooked chicken and shrimp back to the pan, then stir in the cumin, coriander, and sumac. Cook for an additional 1-2 minutes, until the flavors have melded together.
7
Warm the pita breads by wrapping them in foil and heating them in the oven for 2-3 minutes.
8
Assemble the shawarma by slicing the cooked chicken and shrimp, then serving them in the pita breads with the tomato-onion relish, tahini sauce, and pickled turnips if desired.

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