Chicken Shawarma

4 tablespoons lemon juice (freshly squeezed)

½ cup olive oil

1 teaspoon salt

2 teaspoons cumin (ground)

2 teaspoons black pepper (ground)

2 teaspoons smoked paprika

½ teaspoon turmeric

1 teaspoon red pepper flakes

½ teaspoon cinnamon

4 cloves garlic (minced)

3 chicken breasts (boneless and skinless)

1 large onion (sliced)

2 tablespoons parsley (fresh, for garnish)

Garlic Sauce

1 cup vegetable oil

⅓ cup lemon juice

6 cloves garlic (peeled)

1 egg white (*)

1 teaspoon salt

Chicken Shawarma Wraps

hummus

tabbouleh salad

garlic sauce

pita wraps

Chicken Shawarma

Marinate the chicken: In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. 

Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you’ll have.

Prep the oven and assemble everything: Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13 baking dish. 

I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish.

Bake the chicken: Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Rest and slice: Let the chicken rest for about 5 minutes, then slice it into bits.

Garlic Sauce

Make garlic sauce: Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.