A recipe Adrian discovered and adapted. Great on salad or with flat bread and shredded vegetables.
Ingredients
- 1 Tbl garlic powder
- 2 Tbl Shawarma Spice
- 2 tsp Black Pepper
- 2 tsp salt
- 3 Tbl lemon juice 1 Lemon
- 3 Tbl olive oil
- 3 pounds Chicken Thighs 9 boneless, skinless
- 1 onion Sliced into thin rounds
Sauce
- 1 c yogurt or sour cream (or combination of the two)
- 3 cloves garlic finely chopped
- 1 Tbl dried parsley
- salt to taste
- pepper to taste
Servings: People
Instructions
- Wisk spices, lemon juice, and olive oil together in a large bowl.
- Add chicken thighs and onions, covering them in the liquid.
- Cover the bowl or pour into a large Ziploc bag.
- Marinate in the refrigerator for at least two hours, but preferably overnight.
- Preheat oven to 425F or heat up a grill.
- Once the oven/grill is heated, remove chicken and onion from marinade.
- If using an oven, spread the chicken and onions on a baking sheet and bake.
- If using a grill, cook the chicken directly on the grates and fry the onions in a small pan.
- Remove chicken from heat after its internal temperature reaches 165F (about 30 minute in the oven or 15 on the grill).
- Allow the chicken to rest for five minutes, then slice thinly.
Sauce
- Combine all sauce ingredients.
- Adjust seasoning to taste.
To Serve
- Traditionally, shawarma is served on a flatbread with a yogurt or tahini sauce and topped with cucumbers, tomatoes, pickles, and sometimes even french fries!
- Another delicious option is to put the hot chicken on bread (ciabatta is a fav), followed by a garlic-yogurt sauce,* then cucumbers, tomatoes, and lettuce.
Recipe Notes
For an quick and easy weekday meal, rub the spices straight onto the chicken, sauté onions in 1 tablespoon olive oil, and then cook the chicken in the same pan over a medium-high flame.
Recipe inspired by Preppy Kitchen's Chicken Shawarma
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