Chicken Shawarma

Name: Chicken Shawarma
Ingredients: 4 pounds chicken thighs, boneless and skinless; 1/2 cup olive oil; 2 tablespoons cumin; 2 tablespoons turmeric; 1 tablespoon paprika; 1 teaspoon ground coriander; 1 teaspoon sumac; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; 1/8 teaspoon black pepper; pita bread or flatbread; arugula; feta cheese; halved cherry tomatoes; ranch tzatziki sauce (see my recipe)

17 ingredients

5 steps

Ingredients

4 pounds chicken thighs, boneless and skinless
1/2 cup olive oil
2 tablespoons cumin
2 tablespoons turmeric
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon sumac
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
pita bread or flatbread
arugula
feta cheese
halved cherry tomatoes
ranch tzatziki sauce (see my recipe)

Directions

1

Mix together dry spices in small bowl. Make sure they are thoroughly combined.
2

In a zip top plastic bag, add olive oil, then dry spices and mix together until combined. Add chicken thighs and marinate at least 4 hours and overnight if possible.
3

If cooking on the BBQ, put chicken on indirect heat for 30-45 minutes, turning halfway through. Internal temperature should be 160-165 before removing and resting for 15 minutes.
4

If using the oven, set oven temperature to 350 degrees. Put chicken on a foil lined baking pan and cook for 30-45 minutes, turning halfway through cooking time, until internal temperature reaches 165 degrees.
5

To make shawarma pitas, layer chopped chicken with feta, hummus, tomatoes, arugula and tzatziki dressing.