Ingredients:
- 1 lb boneless skinless chicken breasts (2 large breasts)
- 1 lb boneless skinless chicken thighs (4 large thighs)
- 6-8 tbsp extra virgin olive oil, divided
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon allspice
- 3/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- Pinch of cayenne
- Salt and black pepper
- Nonstick cooking oil spray
Directions:
Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each and set aside.
In a glass bowl large enough to marinate the chicken, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper. Then add the chicken pieces and stir until all of them are evenly coated in the marinade. Cover the marinating dish with plastic wrap. Place chicken in the refrigerator and let it marinate at least 1 hour, but preferably overnight.
Line a large baking sheet with foil. Spray the foil 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 till cooked through (reaches 160 degrees), turning the chicken pieces once with tongs halfway through the cooking period.
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 olive oil in a cast iron skillet on the stovetop over medium. Pour one third to half of the chicken into the skillet and sauté several minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Repeat the process, adding more oil when needed, with the next batch of chicken. And with the third if you divide it that way. Whilst working, put the sautéed chicken pieces in foil to keep them warm.
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 olive oil in a cast iron skillet on the stovetop over medium. Pour one third to half of the chicken into the skillet and sauté several minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Repeat the process, adding more oil when needed, with the next batch of chicken. And with the third if you divide it that way. Whilst working, put the sautéed chicken pieces in foil to keep them warm.
Serve warm with dishes such as chicken tikka masala, baba ganoush, toum, labneh, lemon basil humus, and naan.
Myrtle's Note: This was part of my 50th birthday celebration meal that I cooked with two of my friends. True shawarma is made by roasting meat on a spit, but this gives you the feel of the dish in a rather tasty manner. The recipe author is adamant about using a combination of boneless, skinless chicken breast and boneless chicken thighs instead of just the breast meat to add some fat to the recipe. I am not a thigh meat gal, but I followed the instructions and all who consumed the meal agreed that this mock shawarma was mighty tasty. We were so very intent on eating all the tasty food, I forgot to take a photo of just the chicken shawarma. But we did grab a shot of my friends plate before she started chowing down!
Yield: 8 servings
Source: http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/
Myrtle's Note: This was part of my 50th birthday celebration meal that I cooked with two of my friends. True shawarma is made by roasting meat on a spit, but this gives you the feel of the dish in a rather tasty manner. The recipe author is adamant about using a combination of boneless, skinless chicken breast and boneless chicken thighs instead of just the breast meat to add some fat to the recipe. I am not a thigh meat gal, but I followed the instructions and all who consumed the meal agreed that this mock shawarma was mighty tasty. We were so very intent on eating all the tasty food, I forgot to take a photo of just the chicken shawarma. But we did grab a shot of my friends plate before she started chowing down!
Yield: 8 servings
Source: http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/
