chicken shawarma

Chicken

Chicken Shawarma

Chicken shawarma is a Middle Eastern dish packed with rich spices that makes a wonderful anchor for many meals, from pita sandwiches to a savory topping for rice.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs, thinly sliced
  • yogurt sauce:
  • 1/2 cup plain greek yogurt
  • 3 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • whole pita breads, warmed

Directions

  • In a large glass bowl, whisk together first ten ingredients. Add chicken; toss to coat. Cover; refrigerate at least 4 hours.
  • Meanwhile, whisk together yogurt, lemon juice and garlic. Cover; refrigerate until ready to use.
  • Preheat oven to 400°. Coat a loaf pan with cooking spray. Layer marinated chicken in greased 9x5-in. loaf pan, pressing down to fill. Bake until internal temperature reaches 165°, about 45-50 minutes. Let rest 10 minutes. Flip chicken onto a cutting board; slice crosswise into small pieces.
  • Serve shawarma on pita with yogurt sauce.

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