Chicken Shawarma Plate
Ingredients
The Shawarma
-
1
medium
lemon (zest and juice)
-
¼
cup
olive oil
-
3-4
cloves
garlic (peeled and minced)
-
½
teaspoon
coarse salt
-
½
teaspoon
ground black pepper
-
1
teaspoon
ground cumin
-
1
teaspoon
smoked paprika
-
¼
teaspoon
turmeric
-
a pinch
nutmeg
-
a pinch
cloves
-
a pinch
cinnamon
-
a pinch
crushed red pepper
-
1
pound
boneless, skinless chicken thighs
The Hummus
-
15
ounce
can garbanzo beans (drained and rinsed)
-
¼
cup
tahini
-
3
cloves
garlic (peeled)
-
1-2
lemons (zest and juice)
-
to taste
salt and pepper
-
a pinch
paprika
-
½
cup
olive oil
Pita and Toppings
-
as desired
whole grain pitas
-
as desired
cucumbers
-
as desired
tomatoes
-
as desired
olives
-
as desired
capers
-
as desired
cilantro
-
as desired
plain Greek yogurt
-
as desired
parsley
-
as desired
tzatziki
-
as desired
lemon juice
Instructions
- Whisk together lemon zest, lemon juice, and olive oil.
- Toast spices in a skillet over medium-high heat until fragrant, then whisk into the marinade.
- Slice chicken thighs and combine with the marinade; refrigerate for at least 30 minutes.
- Preheat the oven to 425°F.
- Remove chicken from marinade and place on a greased baking sheet; roast for 16-18 minutes until cooked and crispy.
- Prepare hummus by blending garbanzo beans, tahini, garlic, lemon zest and juice, salt, pepper, and paprika in a food processor while drizzling in olive oil until smooth.
- Spread hummus on toasted pita and top with chicken and desired toppings.
Nutrition Facts (estimated)
Servings
8
Calories
415
Total fat
30g
Total carbohydrates
17g
Total protein
17g
Sodium
494mg
Cholesterol
53mg
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