another shortcut pasta recipe... this time i've used frozen chicken shawerma (turkish recipe). the results were surprisingly good...

Nirmala Prem


  1. 2 Cups pasta uncooked
  2. 1 Cup chicken shawerma , frozen , thawed
  3. 1/2 Cup mushroom canned , sliced
  4. 1/2 Cup corn canned kernels
  5. 1/4 Teaspoon chilli flakes
  6. 1 Teaspoon garlic , finely chopped
  7. as required olive oil ,
  8. To Taste salt


25 mins
  1. Blank step
    Add Photo

    Thaw the frozen shawerma well, bring it to room temperature.

  2. Blank step
    Add Photo

    Prepare the pasta as per package directions, and cook till al-dente.

  3. Blank step
    Add Photo

    Drain the pasta, set aside.

  4. Blank step
    Add Photo

    While the pasta is cooking, hrat the oilve oil in a non-stick dish.

  5. Blank step
    Add Photo

    Add the garlic and chilli flakes, and cook for about 10 - 15 seconds.

  6. Blank step
    Add Photo

    Add the shawerma meat, and stir it well. reduce the heat and cook covered for about 10 minutes (checking in between) till about 3/4th done.

  7. Blank step
    Add Photo

    Add the mushroom and corn, and stir well. cook another 5 minutes till shawerma and vegetables are cooked.

  8. Blank step
    Add Photo

    Add the drained pasta and toos everything together.

  9. Blank step
    Add Photo

    Serve with freshly grated parmesan cheese.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords