In “summertime, when the livin’ is easy,” cooking should be easy as well.
Serve this chicken shawarma with chopped salad and roasted potatoes or serve it in half a pita pocket and load it with any spread like tahini or hummus, chopped salad, coleslaw, pickles and anything else you like.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Chicken Shawarma
Ingredients
- 4-5 chicken breasts, sliced horizontally to about 1/2” thick (Or 7-8 chicken thighs)
- 4 Tablespoons olive oil
- 2 Tablespoons cumin
- 1 Tablespoon paprika
- 1 teaspoon garlic powder
- 3 garlic cloves, minced
- Tablespoon salt
- Pepper
- 2 onions, sliced thinly
Instructions
- Place the chicken slices in a bowl and add the seasoning. Use your hands (you can wear gloves when handling chicken) and work the seasoning into the chicken. This step will also tenderize the chicken. Set aside.
- Line a loaf pan with parchment paper and start layering the chicken. Add half of the onions on top and layer more chicken and repeat until you have used all the chicken and onions.
- Finish with a drizzle of 1 tablespoon olive oil and two pinches of salt.
- Wrap the chicken with the parchment paper and seal with foil.
- Bake at 375 degrees for 1 hour. Uncover and bake for another 15 minutes.
- Drain the juices into a cup and set aside. Flip the chicken onto a cutting board.
- Remove the pan and the parchment paper and slice the shawarma like it was a loaf of bread.
- Drizzle some of the juices you set aside on the chicken if you prefer it to be moist.
- Serve with a drizzle of tahini, chopped parsley and salt.
Notes
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