Name: Chicken Shawarma
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tbsp shawarma spice mix; 2 tbsp olive oil; 1 tsp salt; black pepper, to taste; 1 English cucumber, diced; 2 tomatoes, diced; 1/2 cup fresh parsley, chopped; 1/2 lemon, juiced; cooked white rice, for serving; tahini sauce, for serving

1

In a large bowl, combine the chicken thighs with shawarma spices, olive oil, salt, and pepper. Mix well until the chicken is evenly coated.

2

Layer the seasoned chicken thighs flat into a loaf pan, stacking them on top of each other.

3

Roast in the oven until the chicken is cooked through and browned on top (e.g., at 400°F/200°C for 40-50 minutes).

4

While the chicken is roasting, prepare the salad. Combine the diced cucumber, diced tomatoes, and chopped parsley in a bowl.

5

Dress the salad with the juice of half a lemon and a drizzle of olive oil. Toss to combine.

6

Once the chicken is cooked, carefully invert the loaf pan onto a cutting board to release the block of chicken.

7

Slice the chicken vertically into thin, shawarma-style strips.

8

To serve, plate the sliced chicken shawarma with a side of cooked white rice and the cucumber-tomato salad.

9

Drizzle tahini sauce over everything before serving.

Chicken Shawarma

Ingredients

11 Ingredients

Instructions

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