Chicken Shawarma

1/3 cup Extra Virgin Olive Oil
1 Tbsp tahini
2 Tbsp lemon juice
2 Tbsp Shawarma Spice Blend
1½ tsp kosher salt
2½ lbs boneless chicken thighs, halved
1 medium red onion, halved & sliced 1-inch thick
1 medium lemon, sliced ½-inch thick
In a large bowl combine olive oil, tahini, lemon juice, Shawarma spice blend, and kosher salt. Add chicken thighs and sliced onion; toss to combine. Set aside while the broiler heats.

Heat the broiler with a rack about 6 inches from the heating element. Line a rimmed baking sheet with foil, then mist with cooking spray. Transfer the chicken-onion mixture—along with its marinade—to the prepared baking sheet, then distribute in an even layer and add lemon slices. Broil until the chicken is lightly charred on both sides, 20 to 22 minutes, to an internal temperature of 165°F, turning pieces halfway through cooking. Cooking times will vary depending on size of chicken thighs.

Remove from oven. Allow to rest for 5 minutes. Serve as an entree over prepared rice with fresh mint leaves. Or, slice chicken and serve street-food style with chopped lettuce, tomatoes, and pickled veggies piled on flatbread or pita and top with a seasoned yogurt sauce, like tzatziki.

While tzatziki sauce has origins in Greek cuisine, the well-known cucumber-yogurt blend is an ideal companion for many Middle Eastern dishes, including shawarma - the fresh and cooling flavors pair perfectly with shawarma's roasted aromatic spices. Simply combine 1 cup full-fat plain Greek yogurt, ¾ cup grated cucumber, and 1 Tablespoon Tzatziki Seasoning.

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