Chicken Shawarma
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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.
You’ll need olive oil, allspice, paprika, turmeric, chili flakes, cinnamon, cumin, cayenne, oregano, garlic powder and chicken (I used a combo of boneless, skinless breasts and thighs).
Combine all of the spices and mix thoroughly.
Cut the chicken into large pieces. I used a combo of breasts and thighs, you can use all thighs, just don’t use all breasts – she gets a little dry.
Add the olive oil to the chicken and coat with the spices. Let marinate at least one hour, up to overnight.
Place the chicken on a foil-lined, rimmed baking sheet and bake at 400F for about 15 minutes.
Sure, you could eat it now, just like this, but there’s one more little step.
Cut the chicken into thin slices.
Saute over medium-high heat with about 1 tbsp of olive oil until the smaller pieces of chicken become brown and crispy, about 3-5 minutes.
That’s it! Serve it in a pita with fresh veggies and garlic yogurt or…
…with tabbouleh!
- 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.
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