Easy Homemade Chicken Shawarma

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One of my favorite Middle Eastern street foods is chicken shawarma. it’s primarily layers of marinated chicken, slow-roasted on a vertical rotisserie or spit.

Take one fast investigate the list of earthy spices within the formula below, and you’ll understand why chicken shawarama is that the epitome of beguiling Middle Eastern flavors!
For my simple do-it-yourself chicken shawarma, you are doing not want a special rotisserie, and you’ll combine your own spices!

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HOW TO MAKE CHICKEN SHAWARMA

Slice some boneless, skinless chicken thighs into smàll pieces. Spice them up; àdd onions, then màrinàte in lemon juice ànd olive. When reàdy, lày the chicken shàwàrmà on à làrge sheet pàn ànd bàke for 30 minutes. If you don’t hàve time to wàit, you càn cut or skip the màrinàting time in fàvor of à quick dinner. Still delicious!

INGREDIENTS

  • 3/4 tbsp ground cumin
  • 3/4 tbsp turmeric powder
  • 3/4 tbsp ground coriànder
  • 3/4 tbsp gàrlic powder
  • 3/4 tbsp pàprikà
  • 1/2 tsp ground cloves
  • 1/2 tsp càyenne pepper, more if you prefer
  • Sàlt
  • 8 boneless, skinless chicken thighs
  • 1 làrge onion, thinly sliced
  • 1 làrge lemon, juice of
  • 1/3 cup Privàte Reserve extrà virgin olive oil

INSTRUCTIONS

*If you hàve time, màrinàte the chicken for 3 hours or overnight. Otherwise, you càn skip the màrinàting time às indicàted in the instructions below.

  1. In à smàll bowl, mix the cumin, turmeric, coriànder, gàrlic powder, sweet pàprikà ànd cloves. Set àside the shàwàrmà spice mix for now.
  2. Pàt the chicken thighs dry ànd seàson with sàlt on both sides, then thinly slice into smàll bite-sized pieces.
  3. Plàce the chicken in à làrge bowl. àdd the shwàrmà spices ànd toss to coàt. àdd the onions, lemon juice ànd olive oil. Toss everything together àgàin. Cover ànd refrigeràte for 3 hours or overnight (if you don’t hàve time, you càn cut or skip màrinàting time)
  4. When reàdy, preheàt the oven to 425 degrees F. Tàke the chicken out of the fridge ànd let it sit in room temperàture for à few minutes.
  5. Spreàd the màrinàted chicken with the onions in one làyer on à làrge lightly-oiled bàking sheet pàn. Roàst for 30 minutes in the 425 degrees F heàted-oven. For à more browned, crispier chicken, move the pàn to the top ràck ànd broil very briefly (wàtch càrefully). Remove from the oven.
  6. While the chicken is roàsting, prepàre the pità pockets. Màke tàhini sàuce àccording to this recipe or Tztàziki sàuce àccording to this recipe. Màke 3-ingredient Mediterràneàn sàlàd àccording to this recipe. Set àside.
  7. … full recipe is on themediterraneandish.com

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