Chicken Shawarma Recipe

• servings: 6 servings
• active time: 30 minutes
• total time: 55 minutes

Ingredients

2 lbs to 2 ¼ lb chicken thighs (boneless and skinless, or skin on- see notes) leave whole or cut into bite-sized pieces for skewers.

2 tablespoons ground cumin

2 tablespoons ground coriander

8 garlic cloves, minced

2 teaspoons kosher salt

6 tablespoons olive oil

1/4 teaspoon cayenne pepper

2 teaspoon turmeric

1 teaspoon ground ginger

1 teaspoon ground black pepper

2 teaspoons allspice

Directions

Soak skewers in water if using.

Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.

Rub chicken on all sides with the marinade and let sit at minimum 20 minutes (or up to 24-48 hours for the best flavor, refrigerated). You can also cut the chicken into 1-inch cubes and marinate for skewers.

Grill chicken on a pre-heated grill, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side.

Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 170F) , about 10 minutes.

* Alternatively, you can bake the chicken thighs in a 375 F oven for 30-40 minutes or use a grill pan on the stovetop.

Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with Middle Eastern rice and veggies, or as a sandwich with tahini yogurt, tzatziki, pita bread, tomatoes, cucumber, and red onion.

Nutrition

• Serving Size: 4 ounces
• Calories: 213
• Total Fat: 12.1 g
• Saturated Fat: 2.3 g
• Trans Fat: 0 g
• Cholesterol: 106.5 mg
• Sodium: 693.7 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0.6 g
• Total Sugars: 0.1 g
• Protein: 23 g