Chicken Shawarma (Easy & Healthy)


This Easy, Healthy Chicken Shawarma is incredibly tender and scrumptious! It’s a hit every time we serve this flavorful dish. (It happens to be Whole30 and Paleo approved.)

This chicken shawarma fascination might have started with my first dreamy bite at our newly opened Naf Naf Grill restaurant. That adoration was further was cemented with the amazing Mediterranean street food I sunk deeply into while eating my way through NYC.
Chicken Shawarma became an irrevocable obsession with the realization that I could recreate similar flavors at home. With only the ingredients we love and want; nothing else. And it wasn’t even hard.
I’m not sure how it started precisely, but it’s here to stay: my undeniable infatuation with healthy, tender, ultra flavorful chicken shawarma.

KEY INGREDIENTS

  • Chicken thighs are essential here; boneless, skinless thighs are your friend when it comes to tender and flavorful shawarma
  • Extra-virgin olive oil is used to bind seasonings to the chicken. You can opt to use a bit more oil if needed, but don’t omit it
  • Dry rub seasonings are what makes all the difference in this chicken shawarma’s big bold flavors. As always, use the freshest seasonings/spices because you probably already know that the older those pantry spices are, they less flavor they hold.
  • Paprika, cumin, allspice, cayenne, garlic and onion powders, tumeric, and cinnamon are all included in this powerhouse dry rub mixture. Skip nothing, if at all possible, as each spice adds its own unique flavor profile to the finished dish.

INGREDIENTS

  • For the Dry Rub:
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp allspice
  • 1 tsp ground tumeric
  • 1 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp cayenne
  • 2 TB extra virgin olive oil
  • For the Chicken:
  • 3 lb boneless, skinless chicken thighs (don’t use breasts)
  • 1 TB extra virgin olive oil

DESCRIPTION

This Easy, Healthy Chicken Shawarma is waist-friendly and incredibly scrumptious! It’s a hit every time we serve up this flavorful dish. (Bonus: It’s great for Whole30)

INSTRUCTIONS

  1. In a large bowl, whisk together all the spices to combine well. Add 2 TB olive oil and mix into a paste. Set aside.
  2. Thoroughly towel-dry the boneless, skinless chicken thighs. Slice each thigh into quarters, and coat with 1 TB olive oil. Add chicken into the bowl with marinade. Use tongs or clean hands to thoroughly coat all pieces of chicken evenly, on all sides. Cover tightly with cling wrap and chill overnight (at least 3-4 hours.)
  3. Let chicken come to room temp as you preheat oven to 400F, with rack on upper middle position.
  4. Place chicken pieces in a single layer on a large, foil-lined baking sheet. Take care not to overlap or overcrowd the pieces. Roast 15 min or until just cooked.
  5. Let chicken cool enough to handle. Slice all chicken into thin slices. Place back onto the baking sheet in an even layer. Broil on high for 7-10 minutes or until edges are nicely browned. Serve immediately with pita bread, basmati rice, or hummus.

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