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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Grilled Chicken Shawarma Recipe

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This recipe for Grilled Chicken Shawarma is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-2 lbs to 2 ¼ lb chicken thighs ( boneless and skinless --or skin on) (I used 1 lb chicken breast)
-2 T ground cumin
-2 T ground coriander
-8 cloves minced garlic cloves
-2 tsp kosher salt (I used 1/2 tsp)
-6 T olive oil (I used 1 tbsp)
-¼ tsp cayenne
-2 tsp turmeric
-1 tsp ground ginger
-1 tsp. ground black pepper
-2 tsp allspice

Since I only made 1 lb of chicken, I combined all the spices (minus the garlic and olive oil) and saved half of it for another time.
Directions:
Directions:
-Place all ingredients except chicken in a bowl and mix, or pulse in a food processor to make a paste.

-Rub chicken on all sides with the marinade and let sit 20 minutes (or up to 24 hours refrigerated).

-Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the bbq, until all sides have nice grill marks, about 8 minutes each side. Finish chicken in a 350 F oven until cooked all the way through, about 10 minutes. (I just cooked the chicken on the grill instead of using the oven)

-Enjoy the chicken over Israeli salad, or with rice and veggies.

I would highly suggest serving it with the Israeli Salad, recipe as follows:


-2 extra large tomatoes
-1 English cucumber
-½ medium red onion
-1 red bell pepper
-1 yellow bell pepper
-½ C herbs ( italian parsley, mint or cilantro, or a mix) (I did a mix of all three)
-zest of one lemon
- Lemon juice ( start with ½ a lemon, more to taste) (I added a dash of lime juice too)
-4 tablespoons olive oil (I used 1 1/2 tbsp)
-Salt and pepper, to taste


-Chop the first 6 ingredients into a very small fine dice. The smaller, the better.
-Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
-Serve with Grilled Chicken Shawarma
Number Of Servings:
Number Of Servings:
4-6 if using 2 lbs of chicken
Personal Notes:
Personal Notes:
It was so flavorful and delicious! The addition of the Israeli Salad made it taste extra fresh, yum!

 

 

 

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