Chicken Shwarma

Name: Chicken Shwarma
Ingredients: 150 milliliters Olive Oil; 100 milliliters Lemon Juice; 6 cloves Minced Garlic; 2 teaspoons Salt; 2 teaspoons Black Pepper; 1 tablespoon Cumin; 2 tablespoons Smoked Paprika; 2 teaspoons Tumeric; 1 teaspoon Cinnamon; 1 tablespoon Red Pepper Flakes; 0.5 kg Boneless, Skinless Chicken Thighs; 1 Red Onion; 1/4 cup Plain Yogurt; 1/4 cup Roasted Garlic Mayo; 1 tablespoon Lemon Juice; 1 handful Chopped Parsley

16 ingredients

11 steps

Ingredients

150 milliliters Olive Oil
100 milliliters Lemon Juice
6 cloves Minced Garlic
2 teaspoons Salt
2 teaspoons Black Pepper
1 tablespoon Cumin
2 tablespoons Smoked Paprika
2 teaspoons Tumeric
1 teaspoon Cinnamon
1 tablespoon Red Pepper Flakes
0.5 kg Boneless, Skinless Chicken Thighs
1 Red Onion
1/4 cup Plain Yogurt
1/4 cup Roasted Garlic Mayo
1 tablespoon Lemon Juice
1 handful Chopped Parsley

Directions

1

Combine first 10 ingredients and mix with a fork
2

Add mixture to chicken in a roasting pan or Ziplock bag, just make sure it's covered
3

Let stand for 1-24 hours (refrigerate if more than a few hours)
4

Heat oven to 425 F
5

Large dice onion and mix in with chicken so that all ingredients are covered
6

Spread ingredients out on a baking sheet and cook for 30-40 minutes
7

For Sauce: Mix yogurt, mayo and lemon juice together with a fork
8

Remove from oven and let cool (5 mins)
9

Chop up all ingredients
10

Add parsley for garnish if you like
11

Extra: Fry in hot oil after chopping for a crispy delight