Shawarma
Shawarma
Ingredients
For the Chicken and Marinade
- 500 grams chicken thighs, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 garlic, cloves, minced
- 1/2 lemon, juiced
For the Vegetables
- 1/2 red onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
For Serving
- 4 pita pockets, heated
Instructions
- 1
Cut the chicken thighs into uniform strips, approximately 1/2 inch thick.
⏱️ 5 min
- 2
In a medium-sized bowl, combine the olive oil, cumin, paprika, turmeric, salt, pepper, cayenne pepper, minced garlic, and the juice from 1/2 lemon. Whisk all ingredients together until a well-combined marinade is formed.
⏱️ 5 min
- 3
Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or longer in the refrigerator for enhanced flavor.
⏱️ 5 min
- 4
Preheat your oven to 200°C (390°F).
⏱️ 5 min•🌡️ 200
- 5
On a large baking sheet, spread the sliced red onion, green bell pepper, and red bell pepper in an even layer.
⏱️ 5 min
- 6
Arrange the marinated chicken strips over the vegetables on the baking sheet, ensuring they are in a single layer for even cooking.
⏱️ 5 min
- 7
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through, tender, and slightly browned at the edges. You may want to stir halfway through baking for more even browning.
⏱️ 25 min•🌡️ 200
- 8
Serve the hot shawarma immediately with heated pita pockets and your favorite toppings such as tahini sauce, hummus, fresh tomatoes, cucumbers, or pickled turnips.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shawarma
For the Chicken and Marinade
- 500 grams chicken thighs, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 garlic, cloves, minced
- 1/2 lemon, juiced
For the Vegetables
- 1/2 red onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
For Serving
- 4 pita pockets, heated
Instructions
- 1
Cut the chicken thighs into uniform strips, approximately 1/2 inch thick.
⏱️ 5 min - 2
In a medium-sized bowl, combine the olive oil, cumin, paprika, turmeric, salt, pepper, cayenne pepper, minced garlic, and the juice from 1/2 lemon. Whisk all ingredients together until a well-combined marinade is formed.
⏱️ 5 min - 3
Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or longer in the refrigerator for enhanced flavor.
⏱️ 5 min - 4
Preheat your oven to 200°C (390°F).
⏱️ 5 min•🌡️ 200 - 5
On a large baking sheet, spread the sliced red onion, green bell pepper, and red bell pepper in an even layer.
⏱️ 5 min - 6
Arrange the marinated chicken strips over the vegetables on the baking sheet, ensuring they are in a single layer for even cooking.
⏱️ 5 min - 7
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through, tender, and slightly browned at the edges. You may want to stir halfway through baking for more even browning.
⏱️ 25 min•🌡️ 200 - 8
Serve the hot shawarma immediately with heated pita pockets and your favorite toppings such as tahini sauce, hummus, fresh tomatoes, cucumbers, or pickled turnips.
⏱️ 5 min