Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Easy Oven-Baked Chicken Shawarma
Caitlin from Smith & Truslow
6
5 minutes
20 minutes
Middle Eastern
Main Course
Craving robust Middle Eastern flavor? This easy oven-baked chicken shawarma brings classic street-food taste to your home kitchen. Thinly sliced chicken is marinated in lemon, garlic and a warm blend of our organic cumin, turmeric, paprika, chili powder, cinnamon and allspice, then roasted on a sheet pan until juicy with crispy, charred edges. We use chicken breasts, but you can go the traditional route with thighs. Serve on naan with hummus and fresh vegetables, or over rice for a gluten-free bowl.
Ingredients
- 2 tablespoons avocado oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts or thighs, thinly sliced
Directions
In a medium bowl, combine 1 tablespoon avocado oil, the garlic, lemon juice and all the spices.
Add the chicken and stir to coat completely. Cover and marinate in the refrigerator for 1 hour (or up to 8 hours).
Preheat the oven to 425°F. Line a large baking sheet with parchment paper and drizzle with the remaining tablespoon of oil.
Spread the chicken in a single layer and roast for 15-18 minutes, flipping once, until cooked through (165°F).
For crispy edges, switch the oven to broil for the last 2-3 minutes, watching closely.
Serve on naan with hummus and fresh vegetables, or over rice.
