hello lovely people, we definitely love warm and savory flavors and chicken shawarma is undoubtedly one of the best dishes to try. It's the favorite of our whole family. We love serving it with a large salad and our homemade Greek dressing. After exciting chicken shawarma for years on special occasions, I finally created my own recipe with some of our fabulous spices available in the Recipeeva store. This is not only juicy, but the spices are more nutritious. For a meatless version, swap the chicken for sliced potatoes and fry it on the spit for 45 sparks up to an hour until soft, sometimes stirring.
TIME: 30 MIN | SERVINGS: 4-6
INGREDIENTS:
- 2-3 lbs chicken thighs and breasts (substitute with roasted potatoes for a vegetarian/vegan version)
MARINADE:
- 1/4 cup olive oil
- 2 large garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon coriander
- 1 tablespoon cumin
- 2 teaspoons cardamom
- 2 teaspoons paprika
- 1 teaspoon allspice
- 1 teaspoon turmeric
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
INSTRUCTIONS:
- Combine the marinade ingredients in a small bowl and add to a large ziplock bag. Add the whole chicken thighs and breast to the bag, close it and massage the bag around to distribute the marinade equally over all the pieces. Let the chicken marinate for 6-8 hours or overnight in the refrigerator.
- Preheat the oven to 400 degrees.
- Lay chicken pieces on a baking sheet evenly spaced and place it in the oven for 15-20 min or until cooked through.
- Halfway through the cooking time flip each piece of chicken.
- Remove chicken from the oven and let it rest until able to handle it easily.
- Slice all of the chicken into strips and set aside.
- Heat a pan with a little olive or coconut oil and sauté a portion of the chicken strips for 4-5 minutes or until golden brown. Repeat this for all the strips. Season with additional salt and pepper to taste and serve warm.
