When traveling through Eastern Europe one of JM and my favorite cheap-eats was chicken shawarma. You can actually find Gyros or Shawarma stands almost anywhere in Europe and it was our fool-proof plan for delicious but budget friendly meal! Shawarma is a middle eastern cuisine that involves a vertically spinning spit filled with sliced chicken, beef or lamb. The spit rotates the meat against a heat element that roasts perfectly marinated meat. The meat then is often put on rice and salad or can be served up as wraps. Various vendors offers different kinds of sauces that goes with the meal but even if you were eating it alone, the meat is so well marinated that you will surely be in flavor overdrive!
All the spices in the chicken marinade blends so well together and when making it at home, you don’t get the cool factor of shaving meat off of a revolving spit – but you will get tender and flavorful meat! I like to pair my chicken shawarma with some fresh vegetables such as: tomatoes, cucumbers, bell peppers and lettuce to create a brightening balance to the dish. Lebanese garlic sauce is my all time favorite sauce to go with this meal and you can find my recipe here. If you have a favorite yogurt sauce by all means use that! With this chicken shawarma recipe I am giving you the base of greatness and you can choose to top it however you like!
I N G R E D I E N T S:
- 2 lb of Boneless Chicken Thighs (~6 thighs)
- 2 Tsp Cumin
- 2 Tsp Garlic Powder
- 2 Tsp Paprika
- 1 Tsp Ground Coriander
- 1 1/2 Tsp Cayenne Pepper
- 2 Tsp Turmeric
- 2 Tbsp Minced Garlic
- Juice of 1 Lemon
- 3 Tbsp Olive Oil
- 1/2 Red Onion, Sliced
- 1/2 Tsp Salt + Sprinkled Salt
- Black pepper
I N S T R U C T I O N S:
- Sprinkle salt and pepper on chicken and set aside as you mix the marinade ingredients together.
- Mix all spices together, add minced garlic and then lemon juice and oil – mixing together to form a thick paste.
- Slice chicken into thin slices. Cut up onion into thin slices and mix with chicken. Add chicken/onions to a zip-lock bag or bowl then mix with marinade. Make sure to combine evenly. Let rest in the fridge for at least 3 hours.
- When ready to eat, roast chicken with air fryer. Layer the air fry basket with foil and place chicken on top. Cook at 400 degrees for 20 minutes. Depending on size of air fryer you may have to cook in multiple batches.
- If using the oven, line the baking pan with foil then add chicken. Cook at 400 degrees for 30-35 minutes until chicken is cooked through.
- Eat with Ngan bread and garlic sauce for the ultimate meal!
#Nganstoptips to help guide you through this delicious chicken journey
- You can use chicken breast if you prefer! Cooking times may vary, check on your chicken periodically to make sure the leaner chicken breast meat does not dry out.
- Turmeric can stain, so if you are marinating in a bowl, make sure it is a glass bowl to avoid staining on ceramic bowls. When using re-usable bags, it may stain the bag for a while as well.
- TSA Approved: this delicious and flavorful chicken can be brought on flight with you and will make for a great companion! You can add it to a salad or a wrap for easy eating.