Traditional Chicken Shawarma Recipe Stackable

Oven Roasted Chicken Shawarma Jo Cooks

WEBApr 27, 2023 · Chicken Shawarma. In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, …

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1. In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.
2. Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.
3. To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.

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Chicken Shawarma {Authentic Oven Recipe!}

WEBMay 14, 2020 · Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover …

1. Place the marinade ingredients in a large bowl: ¼ cup olive oil, lemon juice, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon; and whisk to blend.
2. Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
3. Preheat the oven to 400F. Place the chicken on a rimmed baking sheet, lined with parchment paper. Roast the chicken until cooked through, about 15 minutes, turning halfway through.
4. Remove the chicken from the oven and use a sharp knife to thinly slice the chicken into thinly sliced pieces. If you’d like to give the chicken shawarma seared edges, you can transfer it to a skillet with its juice and saute until they start to brown, about 5 minutes. Be careful not to overcrowd the skillet though.

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