Homemade Spiced Chicken Shawarma

Prep time: 10min
Total time: 110min
Serves: 6
2/3 cup
olive oil, divided
150 mL
1/2 cup
lemon juice
125 mL
6
cloves garlic, minced
1 tbsp
ground coriander
15 mL
1 tbsp
ground cumin
15 mL
2 tsp
paprika
10 mL
1 tsp
ground cinnamon
5 mL
1 tsp
ground turmeric
5 mL
1/4 tsp
Compliments Oh Mama! Hot Sauce, or to taste
1 mL
2 lb
Sensations by Compliments skinless, boneless chicken thighs
1 kg
1
red onion, sliced
2 cups
each chopped cucumber and tomato
500 mL
1 pkg
tzatziki yogurt cucumber dip
227 g
Per serving (1/6 of the recipe):
calories
350
fat
23 g
saturated fat
6 g
carbs
9 g
sugar
4 g
protein
27 g
cholestrol
155 mg
fibre
1 g
sodium
180 mg

Directions

  1. In large bowl or baking dish, mix together 1/2 cup (125 mL) oil, plus the lemon juice, garlic, coriander, cumin, paprika, cinnamon, turmeric and hot sauce. Add chicken and onion; turn to coat in marinade. Cover and refrigerate at least 1 hr. or overnight.

  2. Preheat oven to 220°C (425°F). Brush baking sheet with 2 tbsp (30 mL) oil. Spread marinated chicken mixture on sheet. Roast 30 min., or until edges are caramelized and instant-read thermometer indicates chicken has reached 74°C (165°F). Rest 5 min. Slice chicken across the grain into thin slivers. If desired, place chicken back on baking sheet and broil about 2 min. to further brown edges.

  3. Drizzle chicken shawarma with remaining oil and more hot sauce, if desired. Serve with cucumbers, tomatoes and tzatziki dip. Also, server with pitas or rice, if desired.

Tip

For an easy fattoush-style salad toss leftover chicken, cucumbers and tomatoes with chopped romaine lettuce and Italian dressing. Toast pitas until crispy and crumble overtop.
Grill the chicken on the BBQ for a great summer dish.