Category
Street Food
Servings
4
Prep Time
5 minutes
Total Time
20 minutes
Chef Pino's plant based butter shawarma chicken is a $20 meal that can be whipped up in about 20 minutes! Eating plant based never looked so good!

Ingredients
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1 package of Zoglo's Shawarma Style Strips, from frozen
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2 tablespoons of plant based butter or extra virgin olive oil
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1 onion, finely chopped
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1 tablespoon of fresh ginger, finely chopped
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2 cloves of garlic, finely chopped
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1 tablespoon of garam masala
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1 teaspoon of turmeric
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½ teaspoon of ground cumin
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½ teaspoon of ground coriander
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½ teaspoon of cayenne pepper
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¼ tablespoon of cinnamon
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1 can of diced tomatoes (398ml)
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1 can of coconut milk (400ml)
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Salt and freshly ground black pepper, to taste
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Naan
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1 lime cut into wedges
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Fresh cilantro
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1 red chili pepper, thinly sliced
For Garnish
Directions
Heat plant-based butter or oil in a large sauté pan over medium heat
Sauté onion, ginger and garlic with a pinch of salt and pepper until soft and fragrant (about 4-5 minutes)
Add in all the spices, stirring well to incorporate (about 1 minute)
Add the diced tomatoes and bring to a simmer. Then, add in the coconut milk. Stir well and bring back up to a simmer.
Stir the Zoglo's Shawarma Style Strips into the pan. Bring back up to a gentle simmer, cover, lower heat to low and simmer for 10 minutes
Remove lid and simmer for another 10 minutes until sauce slightly thickens
Serve alongside warm naan and garnish with a lime wedge and fresh cilantro
Tips from Chef Pino
Notes: Only want 2 servings? Make half the recipe or make it all and have it for lunch the next day!