Chef Robert’s Chicken Shawarma
Marinated chicken is stacked together in a loaf pan and baked in the oven until it reaches tender perfection. It's then sliced thin and makes the perfect, most succulentchicken shawarma.
Chicken Shawarma in a Pita pocket
Chef Robert’s Chicken Shawarma
Total Time Prep: 20-30 minutes Cook: 45 minutes
4-6 Servings
Ingredients
To a mixing bowl add:
1/2 tsp Cinnamon
1/4 tsp Cayenne
1 tsp Cumin
1 tsp Garlic powder
1 tsp Black pepper
1 tsp Turmeric
1 tsp Cardamom
1 tbsp Paprika
1 tbsp Sumac
1 tbsp Salt
Mix to combine the dry ingredients, then add:
Olive oil 4 tablespoons
Lemon juice 1 tablespoon
Sliced or chopped garlic 3 Cloves
Mix to form the marinade.
Add boneless, skinless chicken thighs and breast ( cut in strips) 2 ½-3 pounds total weight. Mix to coat the chicken.
Place into Cover bowl in clingfilm / plastic wrap Marinate 2-24 Hours
Greek whole-milk yogurt 1 cup (about 236ml)
Chopped garlic clove
Sumac 1 teaspoon
Cayenne pepper 1/8 teaspoon
Salt 1/4 teaspoon
pepper 1/4 teaspoon
Lemon juice 1 tablespoon
Instructions
Instructions
In a large bowl, add in the chicken followed by all the marinade ingredients:
Toss everything together until chicken is evenly coated on both sides. Be sure to scrape excess marinade off the sides of the bowl and spread it on the chicken.
Pile the chicken evenly in a loaf pan coated in non-stick spray. Bake at 450 degrees uncovered for 45 minutes or until the internal temp reaches at least 165 degrees at the thickest point.
Remove from the oven. There will be lots of excess pan juices. Pour excess juice into a bowl and save.
Let the chicken rest for 10 minutes before slicing.
To slice, turn out the pan onto a clean cutting board. Use a sharp knife to thinly slice the chicken.
You can add some of the juices back to the sliced chicken if needed to keep it moist.
Now your read to fill you pita’s.
Serve… and ENJOY!
Place all the spices into a bowl.
2. Cut the chicken into strips and mix all the spices until well coated.
3. Marinate the chicken overnight…at least 2- 24 hours.
4. Place the chicken in a bread style loaf pan.
5. After the chicken is fully cooked internal temp of 170 degrees. Let it rest for 15 minutes and drain and discard the jucies.
6. Place the loaf of chicken on a cutting board and slice thin.
Nutrition Facts 4-6 Servings
Amount Per Serving
Calories 191
· Total Fat 6.19g
· Sodium 493mg
· Total Carbohydrate 26.67g
· Dietary Fiber 7.82g
· Sugars 6.60g
· Protein 29.36g
