Reviewed: Dec. 4, 2011

Over all a very good basic recipe. Needs a little something more. I did the onions and such like most others but still needs more garlic and definitely a yogurt sauce!

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Reviewer:

dogchristopher

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jul. 16, 2011

This was the easiest to make. A unique flavor. Don't go light on the garam masala, use all that's called for! We fought over the pieces with the most spice. A dash of sea salt may be needed & that made my little kids all LOVE it! We added a couple more tablespoons of butter and let the chicken simmer while the rest of dinner finished cooking.

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Reviewer:

beINTENTIONALwomen.com

Home Town: Quakertown, Pennsylvania, USA

Reviewed: Apr. 30, 2010

This was quite good and I will make it again.

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Reviewer:

bldrnana

Reviewed: Jul. 3, 2006

I hoped that my Middle-Eastern husband would like this one, but he didn't. He found it to be too sweet. I thought it was ok, but it's just not the real thing.

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Reviewer:

linda

Cooking Level: Intermediate

Reviewed: Apr. 17, 2006

This recipe was really good. I know it wasn't exactly traditional, but for someone just learning to cook, it was great. This time, I added homemade hummus. I think next time I'll add yogurt, onions, and maybe some peppers.

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Reviewer:

Casey Marie

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Reviewed: Feb. 27, 2006

This tasted great for such a simple recipe. I was in the mood for Indian food, but didn't want to spend a lot of time cooking, and this was a great alternative!

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Reviewer:

PCAVINE

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Chicago, Illinois, USA

Reviewed: Aug. 11, 2005

Another good idea is going to Glatt (kosher) Markets and buying Shwarma powder. Chicken breast with olive oil and Shwarma powder are good mix when making Middle Eastern food taste authentic.

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Reviewer:

Norma

Reviewed: Apr. 13, 2005

I recommend cooking the chicken with chopped onions and garlic. Add a few whole cloves, just remember not to eat them. Add some chilli powder if you want it a bit hotter. Once the chicken has cooked through add either cream or coconut milk.

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Reviewer:

KRISBEAWULF

Reviewed: Apr. 5, 2005

You can easily clarify butter by slowly melting it in a frying pan and skimming off the solids that float on top of the clarified butterfat, though to prevent my regular butter from scorching I merely added some olive oil and fried the chicken in that. Though this recipe has nothing to do with authentic shawarma, it is quite flavorful and excellent accompanied by some fried onions and roasted peppers and asparagus.

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Reviewer:

JUNGMAN

Reviewed: Jul. 24, 2003

Very good and very easy to make. Like other reviewers I sauted an onion and green pepper with additional garam masala. Also, I didn't have clarified butter (I only had Country Crock and I wasn't sure how that would turn out clarified) so I used olive oil.

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11 users found this review helpful