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Chicken Shawarma

This dish is like curry crack. An intoxicating experience for your taste buds - and apparently slightly addicting as I've made it at least once a week for the last month straight. Definitely marinate (with extra lemon juice if you like it tart) overnight or at least from first thing in the morning. Go easy on the garlic for the dressing. Serve with the Broccoli-Cauliflower Rice. Great Heartful dinner as is. For my boys, I added Greek yogurt and pita that they used to wrap up everything and scarf down. It's a must-make!


  • 1 lb free-range organic chicken breast, cut into 3-inch strips

  • 2 T lemon juice

  • ¾ tsp fine grain sea salt

  • 3 garlic cloves, minced

  • 1 tsp curry powder

  • ½ tsp ground cumin

  • ¼ tsp ground coriander


  • In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined.

  • In a shallow sealable container or in a large Ziploc bag, combine chicken strips and marinade.

  • Cover or seal and marinate in the refrigerator for at least 20 minutes or overnight.

  • Heat a small amount of olive oil in a large nonstick skillet over medium-high heat, add the chicken and cook until golden brown and cooked through, about 6 to 8 minutes turning regularly.

Basil-Lemon Vinaigrette

  • 2 large handfuls fresh basil leaves

  • 1 clove garlic, smashed

  • ½ teaspoon fine grain sea salt

  • 2 tablespoons fresh lemon juice

  • 5 tablespoons olive oil

  • In a food processor, process the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined.

Serves: 4

Time: 30 minutes with prep

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

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