Traditional shawarma
Savory, spiced chicken in a pita
For the marinade
- 2 lemons (juiced)
- ½ cup olive oil
- 6 cloves garlic (minced)
- 1 teaspoon kosher salt
- 2 teaspoons black pepper (freshly ground)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- ½ teaspoon curry powder
- A pinch ground cinnamon
- 2 tablespoons chopped fresh parsley
- Red pepper flakes (to taste)
For the shawarma
- 2 pounds chicken thighs (boneless, skinless, cut into strips)
- 1 large red onion (julienne)
- 8 pitas (warmed)
- 4 roma tomatoes (cut into wedges)
- romaine lettuce (shredded)
- Tatziki sauce (for serving)
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In a large bowl whisk together all ingredients for the marinade. Add the chicken thigh and the onion, and marinate for 2 hours or overnight.
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Preheat the oven to 425°
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Remove the chicken and onion from the marinade, and spread on a foil-lined baking sheet. Discard the remaining marinade.
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Bake at 425° for 30-40 minutes, or until chicken and onions are beginning to char slightly around the edges.
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To assemble the shawarma, place a leaf or romaine into a pita, followed by chicken, and then tomato. Serve with tatziki if desired.
Chef J. - The Culinary Evangelist 
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