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Thursday, December 31, 2015

Chicken Shawarma

Shawarma is meat commonly prepared on vertical spit in restaurants. I made this in the oven on high temperature using a broiler pan so all the grease drips to the bottom pan.
The longer the meat is marinated, it's going to taste better.

Preparation Time: 10 minutes 
Rest Time : 2 - 4 hours 
Bake Time : 30 minutes 
Serves : 3


Skinless chicken thighs: 4 pieces
Lemon juice : 2 tsp 
Ginger garlic paste: 1 tbsp 
Ground black pepper: 2 tsp 
Cumin powder: 2 tsp 
Turmeric: 1/2 tsp 
Red pepper flakes: 1 tsp 
Cayenne powder: 2 tsp 
Ground cinnamon: 1/4 tsp 
Oil : 1/4 cup
Salt to taste 

Onion : 1 large diced
Cilantro: 1/2 cup chopped 


Take the chicken, wash and make nice slits so the marinade goes inside the chicken. 
Take all ingredients except onions and cilantro, mix well and marinate the chicken in the refrigerator for 2-4 hours.

Preheat the oven to 425 degrees F,take the chicken out, add the diced onions to the marinade and toss well. Now, take a broiler pan and lay the chicken pieces and onion onto the pan and bake for 30 minutes.
Take the chicken out, cut into thin strips, garnish with cilantro and serve with hummus or pita bread.

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