Chicken Shawarma

Just as tasty as street meat, with less bacteria!

Mise en Place
1 tbs graunlated garlic 1/2 cup olive oil
1 tbs ground cumin 2 tbs canola oil
1 tbs paprika 2 tbs kosher salt
1 tsp tumeric VEGGIES
1/4 tsp ground cinnamon 1 lemon, juiced
2 tsp aleppo pepper 2 medium red onions, sliced
2 lb chicken thighs cut half

oven, at 425
1 large bowl
1 sheet pan
1 cast iron skillet

Step Action
1 combine lemon juice, olive oil, spices, and salt in bowl
2 add chicken and onions to bowl, toss, and let sit for one hour (or more in fridge)
3 place marinated chicken and onion on sheet pan
4 roast chicken in onion 30 minutes
5 when done, evac chicken and heat skillet on medium hot
6 using tongs to hold hot chicken, slice in to strips
7 add oil to skillet, then chicken and onions. Sear it till you get some browning
8 evac to platter and serve with tatziki, pita, rice, cucumber, tomato, or just eat it.



The original source of this comes from the NYT, whose cooking site is the best on the interwebs.

Categories: Mains

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