Classic Chicken Shawarma
This Chicken Shawarma dish will blow your socks off! A handful of common ingredients creates a fantastic Chicken Shawarma marinade that fills the chicken with distinct Middle Eastern tastes. The fragrance when this is cooking is incredible!
Materials
For the Chicken Shawarma:
- 4 tablespoons lemon juice freshly squeezed
- ½ cup olive oil
- 1 teaspoon salt
- 2 teaspoons cumin ground
- 2 teaspoons black pepper ground
- 2 teaspoons smoked paprika
- ½ teaspoon turmeric
- 1 teaspoon red pepper flakes
- ½ teaspoon cinnamon
- 4 cloves garlic minced
- 3 chicken breasts boneless and skinless
- 1 large onion sliced
- 2 tablespoons parsley fresh, for garnish
For the Garlic Sauce:
- 1 cup vegetable oil
- ⅓ cup lemon juice
- 6 cloves garlic peeled
- 1 egg white
- 1 teaspoon salt
For the Wraps:
- Hummus
- Tabbouleh salad
- Garlic sauce
- Pita wraps
Instructions
Chicken Shawarma:
- Marinate: In a large bowl, combine lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, and minced garlic. Whisk well. Add chicken breasts and toss until well coated. Cover and refrigerate for at least an hour.
- Preheat & Prepare: Preheat oven to 425°F. Toss sliced onion with the marinated chicken until fully coated. Transfer to a 9x13 baking dish, spreading evenly.
- Bake: Cook in the preheated oven until chicken is browned and crispy on the edges, about 40-45 minutes. For extra crispiness, broil on high for 3 minutes.
- Rest & Slice: Let chicken rest for 5 minutes, then slice into bits.
Garlic Sauce:
- Combine all ingredients in a blender and blend until smooth, about 1-2 minutes.
Chicken Shawarma Wraps:
- Warm pita wraps in the microwave for 30 seconds. Spread hummus over each wrap, add tabbouleh salad, chicken shawarma, and drizzle with garlic sauce. Serve immediately.