Homemade Spiced Chicken Shawarma
- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 50 m
- Serves
- 6
Ingredients
- 2/3 cup
- olive oil, divided
- 150 mL
- 1/2 cup
- lemon juice
- 125 mL
- 6
- cloves garlic, minced
- 1 tbsp
- ground coriander
- 15 mL
- 1 tbsp
- ground cumin
- 15 mL
- 2 tsp
- paprika
- 10 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1 tsp
- ground turmeric
- 5 mL
- 1/4 tsp
- Compliments Oh Mama! Hot Sauce, or to taste
- 1 mL
- 2 lb
- Sensations by Compliments skinless, boneless chicken thighs
- 1 kg
- 1
- red onion, sliced
- 2 cups
- each chopped cucumber and tomato
- 500 mL
- 1 pkg
- tzatziki yogurt cucumber dip
- 227 g
Directions
Step 1
In large bowl or baking dish, mix together 1/2 cup (125 mL) oil, plus the lemon juice, garlic, coriander, cumin, paprika, cinnamon, turmeric and hot sauce. Add chicken and onion; turn to coat in marinade. Cover and refrigerate at least 1 hr. or overnight.
Step 2
Preheat oven to 220°C (425°F). Brush baking sheet with 2 tbsp (30 mL) oil. Spread marinated chicken mixture on sheet. Roast 30 min., or until edges are caramelized and instant-read thermometer indicates chicken has reached 74°C (165°F). Rest 5 min. Slice chicken across the grain into thin slivers. If desired, place chicken back on baking sheet and broil about 2 min. to further brown edges.
Step 3
Drizzle chicken shawarma with remaining oil and more hot sauce, if desired. Serve with cucumbers, tomatoes and tzatziki dip. Also, server with pitas or rice, if desired.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 350
- Fat:
- 23 g
- Saturated Fat:
- 6 g
- Carbs:
- 9 g
- Fibre:
- 1 g
- Sugar:
- 4 g
- Cholesterol:
- 155 mg
- Protein:
- 27 g
- Sodium:
- 180 mg