A variation on the traditional shawarma – because between us, the seasoning sets the tone. Mix the ChickenFree mixture with onion and parsley; add generously shawarma seasoning blend, form juicy patties, and fry until golden brown. Serve on a plate with mashed potatoes and chopped parsley, a pita with all the toppings, or a sandwich with mayonnaise, pickled cucumber, and lettuce.
4 Servings
Ingredients
- 1 pack chickenfree mixture
- 10.14 floz water
- 2.4 oz olive oil
- 2 cloves minced garlic
- 1 tsp paprika
- ⅛ tsp chili powder
- ½ onion, chopped
- ¼ tsp salt by taste
- 2 Tablespoon Shawarma seasoning blend By taste,
- 2 Tablespoon parsley, or cilantro, chopped optional, by taste
- olive oil for frying
Serving options:
On a plate: with mashed potatoes and chopped parsley.
In a pita: hummus, vegetable salad, fried (or baked) eggplant, chopped parsley, French fries, tahini and amba.
In a sandwich: bread, baguette or Ciabatta, mayonnaise or tahini, pickled cucumber, purple onion rings and lettuce leaves
Instructions
- Put ChickenFree mixture, water, and oil in a bowl and mix well.
- Add the rest of the ingredients and mix well, taste, and adjust seasoning if necessary.
- Heat oil in a large skillet; the oil should cover the bottom of the pan with a thin layer.
- Form flattened meatballs with wet hands, and fry in the hot oil on both sides until golden brown. If the oil is too hot, lower the heat.
- Take the patties from the skillet and place them on a colander to remove the excess oil.
- Serving Options
- On a plate: serve with mashed potatoes and chopped parsley.
- In a pita: cut a shawarma patty (or two) across, open a pita, spread it with hummus, add fried eggplant, vegetable salad, chopped parsley, and the meatballs. Add some French fries, drizzle tahini, and amba.
- In a sandwich: Spread two slices of bread, baguette, or ciabatta with mayonnaise or tahini. Add pickled cucumber, purple onion rings, and lettuce leaves. Cut the meatballs across and place them on the veggies.
