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Chicken Shawarma

Chicken Shawarma

Main CourseMiddle EasternNon-VegetarianSpicyNut-FreeMedium15 min work · 40 min total6

Submitted by Sanjay Patel

Source: www.themediterraneandish.com

Ingredients

6 servings
  • 3/4 tablespoon ground cumin
  • 3/4 tablespoon turmeric powder
  • 3/4 tablespoon ground coriander
  • 3/4 tablespoon garlic powder
  • 3/4 tablespoon paprika
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon 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 Private Reserve extra virgin olive oil
  • 6 pita pockets
  • Tahini sauce or Greek Tzatziki sauce
  • Baby arugula
  • 3- ingredient Mediterranean Salad
  • Pickles or kalamata olives, (optional)

Instructions

  1. 1.
    Mix the spices.
  2. 2.
    In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika, and cloves.
  3. 3.
    Set aside the shawarma spice mix for now.
  4. 4.
    Dry and season the chicken.
  5. 5.
    Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  6. 6.
    Marinate the chicken.
  7. 7.
    Place the chicken in a large bowl.
  8. 8.
    Add the shwarma spices and toss to coat.
  9. 9.
    Add the onions, lemon juice, and olive oil.
  10. 10.
    Toss everything together again.
  11. 11.
    Cover and refrigerate for 3 hours or overnight. (If you don't have time, you can cut or skip marinating time.)
  12. 12.
    Preheat the oven.
  13. 13.
    When ready, preheat the oven to 425°F.
  14. 14.
    Take the chicken out of the fridge and let it sit at room temperature for a few minutes.
  15. 15.
    Roast.
  16. 16.
    Lightly oil a sheet pan.
  17. 17.
    Spread the marinated chicken with the onions in a single layer.
  18. 18.
    Place the pan in the oven and roast for 30 minutes.
  19. 19.
    For browner, crispier chicken, move the pan to the top rack and broil for a minute or less (watch carefully so it doesn't burn).
  20. 20.
    Remove from the oven.
  21. 21.
    Prepare your sides.
  22. 22.
    While the chicken is roasting, prepare the pita pockets.
  23. 23.
    Make tahini sauce and or tzatziki and the cucumber tomato salad linked in the ingredient list above.
  24. 24.
    Enjoy!
  25. 25.
    Open pita pockets up, spread a little sauce on the inside, add the chicken shawarma, arugula, pickles or olives, and top with the cucumber tomato salad.
  26. 26.
    Serve immediately!