Ingredients: |
Ingredients: 1.5-2 pounds chicken (boneless, skinless thighs are best)
1/2 c oil (I use olive oil, but any clear oil would be fine)
2 tsp each of: cumin and paprika (regular or smoked)
1 tsp each of: allspice, turmeric, and granulated sugar
1/2 tsp each of: coriander and garlic powder
1/4 tsp each of: cinnamon, cardamom, and cayenne (add less cayenne if you don’t want it to be spicy)
Stuff to go with it, for example: rice, pita, cucumbers, tomatoes, peppers, olives, onions, pickles, yogurt, tzatziki, feta
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Directions: |
Directions:1. Season the chicken quite well with salt. If you are planning on using the roasting or sautéing method, it will be easier to cut the chicken into bite-sized pieces before moving to the marinade.
2. Make the spicy oil: Stick one corner of a gallon bag into a drinking glass or coffee mug. Pour in the oil and add the spices directly on top. Use your fingers to mix the spices into the oil (from outside the bag, not inside), still mostly confined to the corner of the bag. This keeps spices from clumping and not mixing well.
3. Add the chicken to the oil and massage it together. Let it sit in the fridge for at least an hour for the best flavor and up to a day and a half beforehand, i.e. in the morning on a Monday for dinner on a Tuesday. Give it a squeeze once or twice during marinating time.
4. Roast, grill, or saute. Directions for all three options below.
Roast: Use a slotted spoon to move the chicken from the bag to a sheet pan covered in foil. Spread it out as much as you can, and roast in a preheated 450 oven for 10-13 minutes. No need to flip. This method makes the chicken incredibly tender.
Grill: Grill 5-7 minutes per side depending on the size of your chicken pieces.
Sauté: Cook over medium-high heat until it’s cooked through. Once you put it in the hot pan, do not move the chicken for at least 3-4 minutes until it’s time to flip/stir it.
This recipe is very flexible - if you don’t have some of the less important spices, you can just leave them out and it’s not a big deal. We always use the roasting method and it turns out perfectly and is very easy to clean up! |
This recipe for Chicken Shawarma is from