Not sure where I found this recipe but its great, and makes a great Greek Bowl meal with leftovers. I prefer to use all chicken thighs.
1 lb boneless skinless
chicken breasts (2 large breasts)
1 lb boneless skinless
chicken thighs (4 large thighs)
6 tbsp extra virgin olive
oil divided
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
1 pinch cayenne
Salt and black pepper
Nonstick
cooking oil spray
Slice the
chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place
them in a marinating dish or large plastic zipper bag.
In a small bowl, whisk
together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper
(if you are salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over
the chicken pieces. Stir with a spoon till all the chicken pieces are evenly
coated in the marinade.
Cover the marinating dish with plastic wrap, or close the zipper bag. Place
chicken in the refrigerator and let it marinate at least 1 hour, up to
overnight.
Oven
Cooking Method
Preheat oven to 400
degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken
pieces on the sheet, evenly spaced.
Place the
chicken in the oven. Let it roast for about 15 minutes until cooked through,
turning the chicken pieces once with tongs halfway through cooking.
Take
chicken out of the oven and let it cool slightly. Use a sharp knife to slice
the meat into small, thin shawarma-like pieces.
Heat 1
tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken
into the skillet and saute for 3-4 minutes till the smallest pieces of chicken
turn brown and crisp. Season with additional salt and pepper to taste, if
desired.
Remove
the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the
remaining chicken in the same way. Serve warm.
Serve with warm flatbread,
sliced lettuce, sliced tomatoes and sliced red onion. Top with Tahini Sauce.
Tahini Sauce
1–2 garlic cloves
1/2 tsp salt
3/4 cup tahini paste
1/2 cup freshly squeezed
lime juice (or lemon juice, if you prefer)
1/4 cup cold water, more if
needed
1 cup fresh chopped parsley
leaves, stems removed first (optional)
Crush the garlic cloves with the salt into a
paste (or mince the garlic and season with salt.)
Add the crushed garlic, tahini paste and
lime juice to the bowl of a food processor and blend (it will be thick as it
emulsifies.) Add a little bit of water and blend again until you reach the
desired consistency.
Transfer the tahini to a serving bowl, and
if you like stir in fresh chopped parsley.
