A simple delicious recipe for chicken shawarma that can be grilled or baked – full of Middle Eastern flavor. Serve with homemade pita bread and tzatziki or over Israeli Salad.
Ingredients:
- 2 lbs to 2 ¼ lb chicken thighs (boneless and skinless, or skin on- see notes)
- Shawarma Marinade:
- 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 teaspoon allspice
- White Sauce:
- Juice of one large lemon
- 12– 15 garlic cloves
- 3/4 teaspoon salt
- 1 cup olive oil, or grape seed oil
Instructions:
- 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 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)
- Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with rice and veggies, or as a sandwich with tzatziki, pita bread, tomatoes, cucumber and red onion.
- To make the White Sauce, place garlic, lemon and salt in a blender or food processor and pulse until relatively smooth, scraping down the sides. Whilst the motor is going, very gradually drizzle in the olive oil to create an emuslion. Pour into a bowl or jar and refrigerate until serving. (This will keep 4 days, refrigerated.)
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