I found a double pack - 2 1# packages - of sliced chicken in an Indian Shawarma sauce at Costco recently. The ingredients are actually very healthy, and it's almost gluten free. Wheat flour was the last ingredient, so for those of us trying to back away from that, it's a good choice.
It sounded so good, although I hadn't a clue how to make actual Chicken Shawarma, and decided not to find out. I just went with vegetables I had here. The sauce was surprisingly mild. I served it to my Granddaughter and her two little guys yesterday and everyone ate it! I was going to serve it over rice, but instead, decided on angel hair pasta, since it's my #1 Granddaughter's favorite.
2 sm.-med. dark green zucchini
1 med. light green variegated zucchini
equal amounts of butter + EVOO about 5T total
black pepper
Sauté the zucchini over medium heat while chopping or slicing:
1/2 red bell pepper
1/2 green bell pepper
1/2 orange or yellow bell pepper
1/2 big Vidalia or purple onion
2 big garlic cloves
1# sliced chicken in Shawarma sauce
1 28oz. can of good quality diced tomatoes
Add these vegetables to the pan when the zucchini starts to turn translucent. Remove the chicken from the pack, add any sauce left in the pack to the pot.
Cut the chicken into bite size pieces and add these, and the diced tomatoes, when the vegetables are still crisp-tender. Check the seasonings and make any corrections or additions. At the end, cool this a bit then add a 13.5oz. can coconut milk or coconut cream, and 1c honey roasted peanuts.
Serve over cooked, chilled and reheated pasta or rice. Much healthier since this creates a base that's considered resistant starch. . .Lin
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