Chicken Schwarma

 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.