Chicken Shawarma

C Photo by The John C. Stalker Institute of Food and Nutrition

Chicken Shawarma

Recipe HACCP Process: #2 Same Day Service Serving Size: 2 oz Yield: 50 Source: JSI Back to Basics: Mediterranean Flavors Recipe

Ingredients: Ingredient Name Measurements Chicken breast, boneless, skinless 8 lb + 6 oz (raw, yield included)* Oil, olive, salad or cooking 1 ½ cup + 1 Tbsp Lemon, juice, raw ½ cup + 1 tsp Paprika 2 Tbsp + 2 ½ tsp Allspice, ground 1 Tbsp +1 1/8 tsp Garlic powder 1 Tbsp +1 1/8 tsp Cumin, ground 1 Tbsp +1 1/8 tsp Turmeric, ground 1 Tbsp +1 1/8 tsp Cinnamon, ground 1 Tbsp +1 1/8 tsp Salt, table 1 Tbsp +1 1/8 tsp

*Note: Choose USDA foods whenever available to save on cost. Note yield, crediting, and nutritionals may change if substituted. *1 lb. raw chicken = 0.73 lb cooked

Instructions: 1. To make marinade add olive oil, lemon juice, and all other dry ingredients to a bowl. Whisk to combine. 2. Place chicken in a shallow pan. Pour marinade over chicken and coat evenly. Cover the pan with plastic wrap and refrigerate for at least 30 minutes. 3. Preheat oven to 375°F.

4. Line a sheet pan with parchment paper. Place chicken on parchment and bake until chicken reaches 165°F for at least 15 seconds. Cut chicken into thin strips. 5. Hold for hot service at 135°F or higher.

Nutritional Analysis: Nutrients Nutrients Per Serving Calories 113.70 kcal Total Fat 8.28 g Saturated Fat 1.48 g Trans Fat 0.00 g Cholesterol 22.82 mg Sodium 208.13 mg Total Carbohydrate 1.10 g Dietary Fiber 0.39 g Total Sugars 0.12 g Protein 8.96g

Meal Component Information: Meal Components Amount Meat/Meat Alternate 2 oz equivalent

*Note: For schools with access to Mosaic, these recipes are also available to import from the Community recipe section by searching the recipe name or using the search term of “John C. Stalker” as the district.