You may think chicken shawarma is a tough dish to make and you can only find it in a Mediterranean restaurant. I am here to show you that it is really quite easy. The flavors get even better if they have a good amount of time to marinate. Then, there are 2 styles of cooking used to cook the meat. First, it is oven baked. Then, it is finished off in the skillet. This leaves the meat both tender, and then, with a nice almost crusty exterior. This is the texture you would expect to find if the chicken shwarma was made on a spit. This recipe is a definite keeper.
I love my wife and it is awesome when she gets in the kitchen with me which has become rarer and rarer these days (I don’t give her the chance). I was at the Northwestern/Michigan football game with my daughter. The game went to 3 overtimes. My wife was helping me get a head start on the cooking. So in full disclosure, that means that the levels of the ingredients suggested below were only loosely followed. 🙂 The only truely unfortunate issue with this fact is how will I ever create the amazing flavor that was created.
INGREDIENTS (adapted from The Shiksa in the Kitchen):
- 5 large skinless chicken breasts
- 6 skinless chicken thighs
- 4 tbsp extra virgin olive oil
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp allspice
- 3/4 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp cinnamon
- Pinch of cayenne
- Salt and black pepper
- Nonstick cooking oil spray
- 2 tbsp canola oil
Slice the chicken into small pieces. The less regular the better. Go for 1 – 2″ pieces. In a big mixing bowl, add all the spices,mix well. Next, and the olive oil and mix into the spices. Now, add the chicken and mix really well.
Use your hands and massage the spice mixture into the chicken. Let marinate for at least a couple of hours – longer is better.
Now, line baking trays (I needed 3 trays) with tin foil. Place the chicken on the foil and give each piece room on the tray.
Place in a 325 degree oven for 10 – 12 minutes.
Now heat your iron skillet on medium high heat. Add the canola oil and cook for a few minutes until it warms. Once warm, add the chicken in batches. Cook for 2 – 3 minutes on each side.
Remove from skillet and finish cooking until all the chicken has been cooked. Add a little extra oil as you go if needed. If you add oil, let it warm before putting the chicken in.
Serve over Mediterranean rice and enjoy!