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Chicken Shawarma
Chicken Shawarma
Ingredients
- ¾ tbsp ground cumin
- ¾ tbsp turmeric powder
- ¾ tbsp ground coriander
- ¾ tbsp garlic powder
- ¾ tbsp paprika
- ½ tsp ground cloves
- ½ tsp cayenne pepper, more if you prefer
- salt.
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- 1/3 cup olive oil
- 6 pita pockets
- tahini sauce or greek tzatziki sauce.
- baby arugula.
- 3-ingredient Mediterranean Salad
- pickles or kalmata olives (optional).
Method
- In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves
- Set aside the shawarma spice mix for now
- Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces
- Place the chicken in a large bowl
- Add the shwarma spices and toss to coat
- Add the onions, lemon juice and olive oil
- Toss everything together again
- Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
- When ready, preheat the oven to 425 degrees F
- Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan
- Roast for 30 minutes in the 425 degrees F heated-oven
- To serve, open pita pockets up
- Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives
