Chicken Shawarma
Rated 5.0 stars by 1 users
Category
Chicken
Servings
6
Prep Time
30 minutes
Cook Time
8 minutes
Ingredients
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6 boneless chicken thighs, cut into 1 inch strips (about 1 ½ lbs)
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1 ½ teaspoons cumin powder
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1 teaspoon coriander powder
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½ teaspoon ground cardamom powder
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1 ½ teaspoons smoked paprika
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¼ teaspoon allspice
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¼ teaspoon chili powder
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3 cloves garlic, minced
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1 T lemon juice
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5 T. EVOO
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Salt and pepper
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3 Roma tomatoes, diced
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2 Persian cucumbers, diced
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½ small red onion, finely diced
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3 T. EVOO
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1 T. Apple cider vinegar or white balsamic vinegar
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1 teaspoon dried oregano
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1 clove garlic, minced
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1 lemon, juiced
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Handful fresh parsley, chopped
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Pinch of salt and pepper
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¼ cup tahini paste
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1 T. EVOO
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½ lemon, juiced
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¼ cup water
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Salt to taste
Chicken Shawarma
Tomato cucumber relish
Tahini Sauce
Directions
Chicken Shawarma
In a small bowl mix all the spices, minced garlic, lemon juice and olive oil and a pinch of salt and pepper. Place the chicken strips in a resealable bag and add the spice mixture. Rub the spices into the chicken until fully incorporated. Seal bag and place into the refrigerator to marinate at least 30 minutes.
Note: I have gone as long as 24 hours marinating and the flavor is better.
Preheat grill to medium-high heat.
Place chicken on skewers for grilling. Slide about 4 pieces of chicken per skewer. Cook chicken on hot oiled grill for 4 minutes per side. Serve individual skewers or remove chicken from skewers onto a serving plate.
Tomato cucumber relish
In a medium bowl add diced tomatoes, cucumbers and onion. Mix the oil, vinegar, oregano, garlic, lemon juice, parsley and some salt and pepper. Drizzle dressing over veggies. Stir to combine.
Tahini sauce
In a bowl, combine the tahini paste, olive oil, lemon juice and water. Stir until combined and you have a smooth paste. Add a pinch of salt and stir to combine. Set aside.
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