Chicken Shawarma With Vegetarian Option
We absolutely love warm savory flavors and Chicken Shawarma is hands down one the best dishes to experience them. It is a favorite for our entire family. We love serving it with a big salad and our homemade Greek dressing. After years of enjoying Chicken Shawarma out on special occasions, I finally recreated my own recipe using some of our amazing spices available in the Spirit of Health store. Not only is this delicious but the spices are nutritious! For a meat-free version swap out the chicken for cut potatoes and roast in the oven for 45 minutes to an hour until tender, stirring occasionally.
TIME: 30 MIN | SERVINGS: 4-6
INGREDIENTS:
2-3 lbs chicken thighs and breasts (substitute with roasted potatoes for a vegetarian/vegan version)
MARINADE:
1/4 cup olive oil
2 large garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon coriander
1 tablespoon cumin
2 teaspoons cardamom
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon turmeric
2 teaspoons sea salt
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
INSTRUCTIONS:
Combine the marinade ingredients in a small bowl and add to a large ziplock bag. Add the whole chicken thighs and breast to the bag, close it and massage the bag around to distribute the marinade equally over all the pieces. Let the chicken marinate for 6-8 hours or overnight in the refrigerator.
Preheat the oven to 400 degrees.
Lay chicken pieces on a baking sheet evenly spaced and place it in the oven for 15-20 min or until cooked through.
Halfway through the cooking time flip each piece of chicken.
Remove chicken from oven and let it rest until able to handle it easily.
Slice all of the chicken into strips and set aside.
Heat a pan with a little olive or coconut oil and sauté a portion of the chicken strips 4-5 minutes or until golden brown. Repeat this for all the strips. Season with additional salt and pepper to taste and serve warm.
Chicken Shawarma With Vegetarian Option
INGREDIENTS
- 2-3 lbs chicken thighs and breasts (substitute with roasted potatoes for a vegetarian/vegan version)
INSTRUCTIONS
- Combine the marinade ingredients in a small bowl and add to a large ziplock bag. Add the whole chicken thighs and breast to the bag, close it and massage the bag around to distribute the marinade equally over all the pieces. Let the chicken marinate for 6-8 hours or overnight in the refrigerator.
- Preheat the oven to 400 degrees.
- Lay chicken pieces on a baking sheet evenly spaced and place it in the oven for 15-20 minutes or until cooked through.
- Halfway through the cooking time flip each piece of chicken.
- Remove chicken from oven and let it rest until able to handle it easily.
- Slice all of the chicken into strips and set aside.
- Heat a pan with a little olive or coconut oil and sauté a portion of the chicken strips 4-5 minutes or until golden brown. Repeat this for all the strips. Season with additional salt and pepper to taste and serve warm.