https://www.fmitk.com/wp-content/uploads/2015/01/chickenshawarma12.jpg 800 800 holly http://www.fmitk.com/wp-content/uploads/2013/09/fmitk_logo_grey3.png holly2015-01-15 09:00:432015-01-15 10:46:40Chicken Shawarma
This is one of my favorite quick dinners. While the chicken is cooking, it’s easy to whip up some tabbouleh and a little garlic yogurt tahini. I know this may be a lot of spices for some of you, but once you have them in your arsenal, it’s fun to experiment with different combinations. The first time I ever had shawarma was in Amsterdam over 10 years ago. It was also the first time I experienced so many kinds of different spices in one little piece of chicken! Really, it was the beginning of my obsession with spices. Thanks, shawarma.
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp allspice
- 1 tsp turmeric
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp cinnamon
- 1/4 tsp chili flake (optional)
- Pinch of cayenne
- salt and freshly ground black pepper
- 2 lbs boneless, skinless chicken (I used half breast and half thighs, any combo works, just *don't* use all breasts)
- 6 tbsp extra virgin olive oil, divided
- Preheat oven to 400F.
- Combine cumin, paprika, allspice, turmeric, oregano, garlic powder, cinnamon, chili flake, cayenne, 1/2 tsp kosher salt and 1/2 tsp ground black pepper in a small bowl and mix thoroughly.
- Cut chicken into large pieces. Pour 4 tbsp olive oil over chicken pieces and combine with the spice blend. Mix well and let marinate 1 hour, up to overnight.
- Line a rimmed backing sheet with foil. Bake the chicken 400F for 15 minutes. Let cool a bit.
- After chicken cools enough to handle, slice thinly and sauté over medium high with 1 tbsp olive oil in batches - don't overcrowd the pan. Fry until small pieces of chicken are brown and crispy, about 3-5 minutes.