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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Shawarma Recipe

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This recipe for Chicken Shawarma is from Martell Family Favorites , 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:  
1 T. ground cumin
1 T. ground coriander
1 T. turmeric powder
1 T. garlic powder
1 T. smoked paprika
1 tsp. cayenne pepper
½ tsp. ground cloves
2 lbs. boneless skinless chicken thighs
1 large onion, sliced
1 lemon juice and zest
⅓ c. olive oil
Directions:
Directions:
In a large mixing bowl, combine cumin, turmeric, coriander, garlic powder, cayenne pepper, paprika, and cloves. Set aside. Pat the chicken thighs dry and season generously with salt on both sides. Thinly slice chicken into small bite sized strips. Dump the chicken strips into the mixing bowl and toss in shawarma spices until the meat is fully coated. Add the onions, lemon juice, lemon zest, and olive oil. Toss again until the mixture is evenly coated. Cover and refrigerate for 3 hours or overnight to allow the chicken to marinate.
TO COOK:
Preheat oven to 425º. Take the chicken out of the refrigerator and let sit at room temperature while the oven preheats. Spread the marinated chicken with onions on a large, oiled baking sheet. Roast for 30 minutes, tossing the chicken after 15 minutes. For more browned, crispier chicken, move the pan to the top rack and broil 1 - 2 minutes. Serve with warm pita, Baba Ghanoush, Greek salad, and Kalamata olives.
Number Of Servings:
Number Of Servings:
6

 

 

 

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