Chicken Shawarma Recipe

Chicken shawarma

Shawarma refers to the meat and is most commonly served with pita and veggies like lettuce, onions, and tomatoes. Use the chicken in a salad, on a pita, or over rice.Mostly refer middle east.

Time :3 hour 50Min

Serving 6

INGREDIENTS

FOR THE CHICKEN

1/2 c.

extra-virgin olive oil

Juice of 1 lemon

cloves garlic, minced

2 tsp.

kosher salt

1 tsp.

ground cumin

1 tsp.

ground coriander

1/2 tsp.

freshly ground black pepper

1/2 tsp.

ground turmeric

1/4 tsp.

ground cinnamon

1/4 tsp.

cayenne pepper

2 lb.

boneless skinless chicken thighs

Cooking spray

large onion, thinly sliced

FOR YOGURT SAUCE

1/2 c.

Greek yogurt

Juice of 1/2 lemon

1 tbsp.

extra-virgin olive oil

cloves garlic, smashed and minced

Kosher salt

Pinch of crushed red pepper flakes

FOR SERVING

Pitas, warmed

Chopped romaine

Cherry tomatoes, halved

Cucumber, thinly sliced

Introduction

Make chicken: In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight.
Preheat oven to 425° and grease a large baking sheet with cooking spray. Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on prepared baking sheet. Bake until chicken is golden and cooked through, 30 minutes. Let chicken rest on cutting board for 5 minutes, then thinly slice.
Meanwhile, make yogurt sauce: In a small bowl, whisk together yogurt, lemon juice, oil, and garlic. Season with salt and a pinch of red pepper flakes. To serve as a pita, top warmed pitas with chicken, onion, romaine, tomatoes, cucumber, and yogurt sauce.

Nutrition

330 calories, 28 g protein, 5 g carbohydrates, 1 g fiber, 0 g sugar, 4 g fat, 21 g saturated fat, 480 mg sodium