December 2017/January 2018MAIN STORY

Shawarschnitzfel (Shawarma +Falafel+Schnitzel)


Serves 10-12

When shawarma and falafel meet schnitzel, and you can’t think of a better name, you get Shawarschnitzfel. In any case, this shawarma spiced, falafel coated schnitzel is simply awesome. Think of it as all of the Israeli trademark favorites melded into one awesome dish. Winner, winner, chicken dinner. seriously. Enjoy, Y’all. Bitayavon.

4 lb. boneless, skinless chicken breasts, tenders trimmed
2-3 cups vegetable oil, for frying

1/4 cup olive oil
2 tsp. ground cumin
2 tsp. ground paprika
1 tsp. ground allspice
1 tsp. ground turmeric
1/2 tsp. garlic powder
1/8 tsp. ground cinnamon
1/8 tsp. salt
1/8 tsp. ground black pepper


1 package Knorr’s Falafel Mix

1. Place chicken breasts between 2 pieces of plastic wrap or wax paper and pound lightly with a mallet to an even thickness of about 1/4 inch. [You can also accomplish this by carefully using a knife to cut the chicken into thin cutlets.]

  1. Marinate: Pour the olive oil into a 1 gallon zip-lock bag. Add the spices. seal the bag and shake to combine. Add the chicken cutlets. Seal the bag and use your hands to work the spice marinade into the chicken. Marinate in the refrigerator for at least 8 hours. For best results, marinate chicken overnight.

    3. Pour both packets of Knorr’s falafel mix onto a flat plate. Remove the chicken from the shawarma marinade. Dredge both sides of each piece of chicken. Coat well.

    4. In a large skillet or frying pan, heat the vegetable oil to 365°. (test the oil to see if it has reached frying temperature by dropping a small piece of onion into the oil.) Working in batches, pan-fry the cutlets 2-3 minutes on each side. Drain on a paper-towel lined cookie sheet/sheet tray. Serve hot with Israeli salad and the works. Enjoy. Bitayavon, Y’all.



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