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Chicken Shawarma
Shannon Stark Buckner

Servings: 4

Servings: 4
Ingredients
  • subheading: Chicken:
  • 2.5 lbs of boneless chicken thighs
  • 2 to 3 tbsp olive oil
  • 2 tbsp plain yogurt
  • ½ lemon, juiced
  • 3 to 4 pinches salt
  • 3 pinches cracked pepper
  • 1 tbsp thyme
  • 1.5 tbsp garlic powder
  • 1 tbsp smoked paprika
  • ½ tbsp aleppo pepper
  • ½ tsp cayenne pepper
  • ½ tsp turmeric
  • ½ tsp cumin
  • ¼ tsp cardamom
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ½ large red onion
  • subheading: Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • ½ lemon, juiced
  • 1 clove garlic pressed
  • Salt and pepper to taste
Steps
  1. Trim off fat on chicken thighs and add to a bowl.
  2. Add olive oil, yogurt and lemon juice to the chicken.
  3. Add salt, pepper, thyme, garlic powder, paprika, aleppo pepper, cayenne pepper, turmeric, cumin, cardamom, cinnamon and nutmeg.
  4. Mix it super well.
  5. Add thinly sliced ½ a large red onion and mix it in.
  6. Let this marinate for 2 to 6 hours or even better, overnight.
  7. Remove the chicken from the fridge and let it come back to room temperature. Usually about 30 minutes.
  8. Preheat the oven to 425F.
  9. Pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5).
  10. Put in oven for 45 to 55 minutes.
  11. Remove the chicken from the oven, tilt pan over bowl to pour out the excess juices (save the juice for broth or to pour over chicken).
  12. Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
  13. Mix all sauce ingredients together and serve on tortillas or naan with cucumbers and tomatoes sliced.
Notes
 

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