Chicken Shawarma
Ingredients
The chicken
-
2
pounds
boneless skinless chicken thighs
The marinade
-
½
cup
olive oil
-
½
cup
lemon juice
-
1
tablespoon
garlic, minced
-
2
teaspoons
kosher salt
-
1
teaspoon
ground black pepper
-
2
teaspoons
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
sweet paprika
-
1
teaspoon
smoked paprika
-
¼
teaspoon
cayenne pepper
-
½
teaspoon
turmeric powder
-
⅛
teaspoon
ground cinnamon
For serving
-
to taste
flatbread, tomatoes, lettuce, and cucumber
-
to taste
yogurt or tahini sauce
Instructions
- Combine olive oil, lemon juice, garlic, salt, black pepper, cumin, coriander, sweet paprika, smoked paprika, cayenne pepper, turmeric, and cinnamon in a bowl and whisk together.
- Add chicken thighs to the marinade, ensuring they are well coated, and marinate for at least 1 hour or up to 24 hours.
- For grilling, preheat the grill or grill pan over medium-high heat and grill chicken for 5-6 minutes on each side until cooked through.
- For baking, preheat the oven to 425°F, place marinated chicken on a sheet pan, and bake for 30-35 minutes until cooked through.
- Slice the chicken and optionally pan-fry in olive oil for a crispier texture.
- Serve with sauce, flatbread, lettuce, tomatoes, and cucumber.
Nutrition Facts (estimated)
Servings
6
Calories
303
Total fat
20g
Total carbohydrates
3g
Total protein
30g
Sodium
712mg
Cholesterol
144mg
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