SHAWARMA
Delicious shawarma recipe topped off with white sauce and Israeli salad.
10 minutes
50 minutes
Serving Size:
Level:
4
Nutritional Facts (Per Serving)
Calories
Protein
Fat
Carbohydrates
525
29 g
46 g
3 g
Gluten Free
Paleo Friendly
Nut Free
Coconut Free
Non Vegetarian
What do I need?
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Chicken Thigh
-
Cumin Powder
-
Chilli Powder
-
Garlic Powder
-
Garam Masala
-
Cinnamon Powder
-
Dried Parsley
-
Salt
-
Pepper
-
Lemon
-
Avocado Oil
-
Ghee (Clarified butter)
24 oz, boneless
1 tsp
1/4 tsp
1 tsp
1/2 tsp
1 tsp
1 tbsp
1 tsp
1 tsp
1 whole
3 tbsp
1 tbsp
From where do I get the ingredients?
How do I pick the right ingredients?
I don't understand the measurements!
Show me your TIPS.
How do I make it?
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Prepare a marinade for the chicken by combining the lemon juice, avocado oil, garlic powder, salt, pepper, cumin powder, chilli powder, turmeric, cinnamon and dried parlsey in a large bowl, then whisk to combine.
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Take an oven safe container and add the chicken. Add marinade to the pan and toss well to coat. Cover and store in refrigerator for at least 1 hour or overnight if possible
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When ready to cook, heat oven to 425 degrees and cook for 30-40 mins. Until the chicken is soft and well cooked
-
Take chicken out of the oven and let it cool slightly. Use a sharp knife slice at an angle into thin shawarma-like pieces
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Heat 1 tbsp ghee in a pan or cast iron skillet. Add the sliced chicken to it. Sautee on high heat for 5-10 mins
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Serve your Shawarma with Israeli Salad (See Recipe) and White sauce (See Recipe) and of course, Love.