My chicken shawarma recipe is a simple and relaxed version where your family or friends can serve themselves allowing for conversation to flow around the table.
Ingredients
1 lb. chicken thighs – boneless, skinless
juice of 1 lemon
1 to 2 teaspoons ground cumin
3 cloves of garlic, chopped
¼ cup olive oil
1 teaspoon paprika
¼ teaspoon turmeric
pinch of cinnamon
1 red onion, quartered
Instructions
In a large bowl combine lemon juice, olive oil, garlic, sea salt, freshly ground black pepper, cumin, paprika, turmeric, cinnamon. Add the chicken, and toss well to coat. Cover, and refrigerate for at least 1 hour or up to 12 hours.
Preheat oven to 425f. Add a tablespoon of olive oil to grease a rimmed sheet pan. Remove the chicken from the marinade, and place on the pan. Brush some of the marinade onto the onion quarters and add to pan. Cook chicken 30 to 40 minutes. Remove from the oven, allow to rest a couple of minutes, then slice. Arrange on a platter and add chopped tomatoes, cucumber, dollop of yogurt, pita, baked eggplant. Sprinkle with chopped parsley and let the family dig in!
Notes
The Culinary Chase’s Note: To make the baked eggplant, take a whole eggplant and chop into cubes. Add a splash of olive oil, salt and pepper and a sprinkle of cumin. Toss to combine and scatter on a sheet pan. Roast at 350f oven for 30 minutes. Allow to cool before serving. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/03/chicken-shawarma-easy-to-make/