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Chicken Shawarma

Chicken Shawarma

Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve it in pita pockets with Mediterranean salad and sauces.

Ready in: 40 minutes

Serves: 6

Complexity: easy

kcal: 402

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Ingredients

¾ tbsp ground cumin
1 tsp SIDS CRAZY SALT
¾ tbsp turmeric powder
¾ tbsp ground coriander
¾ tbsp garlic powder
¾ tbsp paprika
½ tsp ground cloves
½ tsp cayenne pepper
SIDS SALT & PEPPER to taste
8 boneless, skinless chicken thighs
1 large onion, thinly sliced
1 large lemon, juice of
⅓ cup EV olive oil
TO SERVE:--
6 pita pockets
Tzatziki sauce
Baby rocket
3-ingredient Mediterranean Salad
Pickles or kalamata olives (optional)

Directions

In a small bowl, mix the cumin, SIDS CRAZY SALT, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with SIDS SALT & PEPPER on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again then cover and refrigerate for 3 hours or overnight.
When ready, preheat the oven to 220°C. Take the chicken out of the fridge and let it sit in room temperature for 10 minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the oven. For a more browned, crispier chicken, move the pan to the top rack and grill very briefly (watch carefully). Remove from the oven.
While the chicken is roasting, prepare the pita pockets. Make Tzatziki sauce and 3-ingredient Mediterranean salad then set aside.
To serve, open pita pockets up. Spread a little Tzatziki sauce, add chicken shawarma, rocket, Mediterranean salad and pickles or olives. Serve immediately.