Chicken Shawarma
This Chicken Shawarma is such a tasty dish! The marinated chicken is baked in the oven and topped with tahini. Serve it as a salad, in a rice bowl or wrapped in pita.
Servings: 4
Calories: 607kcal
Ingredients
Chicken
- 2 lbs boneless skinless chicken thighs
- 2 medium onions cut into slices
- 1 tbsp cumin
- 1 tsp turmeric
- 1 1/2 tsp paprika
- 1/2 tbsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 4 cloves garlic
- 1/3 cup olive oil
- 1/2 tbsp lemon zest
- 1/3 cup lemon juice
Tahini Sauce
- 1/3 cup tahini
- 1 clove garlic
- 1 tbsp red wine vinegar
- 1 1/2 tbsp lemon juice
- 1/4 cup water
Shwarma Platter
- 1/3 cup thinly sliced radishes
- 2 cups shredded romaine lettuce
- 2 tbsp chopped parsley
- 2 tbsp pomegranate seeds
Instructions
- Cut the chicken thighs into thin strips and place them in a resealable bag along with the onion. Add in all of the remaining chicken marinade ingredients and squish it with your hands to ensure that the chicken is evenly coated in the marinade. Place in the fridge for 4 hours but ideally overnight.
- Preheat the oven to 400 Fahrenheit and empty the contents of the marinating chicken bag out onto a large baking tray. Use a fork to ensure everything is spread out evenly and then bake in the oven for 30 minutes until all of the chicken is cooked.
- While the chicken is cooking, in a blender or nutribullet container combine all of the ingredients for the tahini sauce and blend until completely smooth. The consistency should be fluffy.
- Arrange the shredded romaine on the platter and then lace all of the chicken overtop. Drizzle some of the tahini sauce over the chicken and place the slices of radishes overtop, along with the pomegranate seeds and chopped parsley.
Nutrition
Calories: 607kcal | Carbohydrates: 17g | Protein: 49g | Fat: 39g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 229mg | Potassium: 956mg | Fiber: 4g | Sugar: 5g | Calcium: 120mg | Iron: 5mg