Chicken Shawarma
Ingredients
- 1 lb Boneless, Skinless Chicken Breasts
- 1 lb Boneless, Skinless Chicken Thighs
- 6 Tbsp Extra Virgin Olive Oil (divided)
- 2 tsp Cumin
- 2 tsp Paprika
- 1 tsp Allspice
- 3/4 tsp Turmeric
- 1/4 tsp Garlic Powder
- 1/4 tsp Cinnamon
- Pinch Cayenne
- Salt and Black Pepper
- Nonstick cooking oil spray
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Slice chicken breasts into 5-6 pieces each and thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
Step 2
In a small bowl, whisk together 1/4 cup olive oil, spices, 3/4 tsp salt and 1/4 tsp black pepper. Cover chicken with marinade. Marinate minimum 1 hour.
Step 3
Preheat oven to 400 degrees F. Line baking sheet with foil. Spray foil with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
Step 4
Roast chicken in oven for approx 15 min (until cooked through), turning chicken pieces once with tongs halfway through cooking.
Step 5
Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin pieces.
Step 6
Heat 1 Tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Repeat with remaining chicken. Season with additional salt and pepper to taste, if desired.
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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