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Chicken Shawarma
By Suzy Karadsheh · themediterraneandish.com
Makes 6 shawarma pitas
3 hrs 40 min (mostly marinating)
Spiced chicken thighs marinated with onions and lemon, roasted until crispy, then served in pita with tahini sauce and fresh vegetables.
| prepPreheat oven to 425°F / 220°C | ||||
| 3/4 tbsp ground cumin | Mix spices | Combine chicken, spices, onion, lemon & oil; marinate 3 hrs or overnight | Roast 425°F / 220°C, 30 min | Broil briefly until crispy, watch carefully; remove from oven |
| 3/4 tbsp turmeric powder | ||||
| 3/4 tbsp ground coriander | ||||
| 3/4 tbsp garlic powder | ||||
| 3/4 tbsp paprika | ||||
| 1/2 tsp ground cloves | ||||
| 1/2 tsp cayenne pepper (more if you prefer) | ||||
| Salt | ||||
| 8 boneless, skinless chicken thighs, thinly sliced into bite-sized pieces | ||||
| 1 large onion, thinly sliced | ||||
| 1 large lemon, juice of | ||||
| 80 ml Private Reserve extra virgin olive oil | ||||
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