Chicken Shawarma

• CHiCKEN

  • 4 tablespoons garlic (smashed through your garlic press)

  • 3/4 cup olive oil, divided

  • 2 teaspoons salt, plus more

  • 3 tablespoons lemon juice

  • 2 tablespoons turmeric

  • 2 tablespoons cinnamon

  • 2 tablespoons freshly ground black pepper

  • 2 tablespoons cumin

  • 2 tablespoons smoked spicy paprika

  • 5 pounds boneless, skinless chicken thighs, sliced into 1-inch strips

  • 4 medium white onions, sliced thinly

For the chicken:

1. Add garlic to Olive Oil and a pinch of salt to a large bowl and add the lemon juice and spices. Whisk to combine well.

3. Place chicken and onions into a large zip lock bag and pour the shawarma spice mixture carefully over the chicken.( take care as this mixture can stain). Seal the bag and using your hands move the chicken around in the mixture to coat well. Place in a second zip lock as a precaution for any leakage. Place in the frig for a minimum of 12 hours or up to 48 massaging and turning the bag over so all the chicken gets evenly coated.

4. Preheat oven 425°F.

5. Place chicken on a foiled lined baking tray (do not overcrowd the tray; use two if needed). Place in oven for 30-40 minutes and cook until chicken is cooked through and edges are crispy. ( internal temp 160 degrees)

To serve:

I serve this chicken many different ways by using it in a healthy grain bowl, wrapping it in Naan bread with a pistachio feta dip to topping a salad with it, or all on its own. It is moist, juicy and delicious and a crowd pleaser too!

It is also wonderful left over, and can be used in a quick tortilla wrap!

So look for the many uses I have for this Chicken preparation within my Blog, as well as the sauces and spreads I serve with it.