Chicken Shawarma
Chicken Shawarma
A client favorite, this Middle Eastern inspired chicken is full of flavor. It works well served over rice (or cauli-rice), on top of greens or as part of a veggie and hummus bowl. Leftover chicken is equally delicious cold as it is warm.
Makes: 6 servings
Prep time:
Total time:
Ingredients:
- 2 pounds boneless skinless chicken thighs
- ¼ cup avocado oil
- Juice of 1 lemon
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- In a bowl combine all ingredients, mixing to thoroughly coat chicken pieces.
- Marinate 15 minutes at room temperature or up to 4 hours in the refrigerator.
- Heat a grill pan, cast iron skillet or other heavy bottomed pan over medium heat. Add chicken; cook 4-6 minutes, flip and cook and additional 4-6 minutes or until internal temperature reaches 165°F. Tip: Chicken can also be grilled over medium heat for additional flavor.
Directions:
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