oh my gosh this chicken shawarma recipe is SO good! and, I know I say this all of the time but also really, really easy! a 5 minute prep of throwing all of the ingredients into a baggy and transferring it to your fridge to sit either overnight or while you are at work. and a 20 minute cook time, which the oven does for you.
why do I love this recipe? one, because it is one of the most flavorful dishes seriously ever. two, because you can use it in a variety of ways. what I have pictured here in this post is a Chicken Shawarma Bowl. I used quinoa as a base, topped it with the chicken and topped it with a variety of other items that I had made for the spread. you can really use whatever you prefer; roasted veggies, pickled veggies, cheese [feta, goat, syrian], tabbouleh, hummus, a yogurt-tahini dressing... the list goes on and on. at the bottom of this page you can find my 'related posts', all of which are toppings I used in my bowl.
chicken shawarma [on top] turned into shawarma bowls [bottom]
photography by Jorge Flores of Flores Photo Design
chicken shawarma [bowls]
Yields: 4-6 servings Prep Time: 5 minutes + marinate time Cook Time: 20 minutes
2 lb. boneless, skinless chicken
2 cloves garlic, minced
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 tsp. paprika
2 tsp. salt
1 tsp. turmeric
freshly ground black pepper
4 Tbsp. olive oil
3 Tbsp. lemon juice
1 Tbsp. honey
Dice up the chicken into strips or bite-sized pieces and place in a large Ziploc baggy.
In a small bowl, whisk together the remaining ingredients to make the marinade.
Pour the marinade into the bag of chicken. Close the baggy and, using your hands, make sure each piece is fully coated.
Let the chicken marinate in the fridge for at least 4 hours or overnight.
Preheat the oven to 425°.
Evenly place the chicken onto a prepared baking sheet and bake for 20 minutes.