Shawarma
What You Need
1 ½ tablespoons cumin
1 ½ teaspoons turmeric
1 ½ teaspoons coriander
1 ½ teaspoons paprika
1 ½ teaspoons garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon ground clove
1/2 teaspoon kosher salt
2 tablespoons olive oil
1-2 lbs boneless skinless chicken breasts
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Instructions day before (or day of)​
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Combine all the spices into a bowl and add the olive oil. Mix well.
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Rub the mixture all over each piece of chicken. Marinate overnight (preferably).
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If you are rushed for time, you can marinate in the fridge for at least 30 minutes. The longer you marinate, the greater the flavors.
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Instructions day of
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Preheat oven to 400 degrees.
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Cover a baking sheet with aluminum foil and spray it with PAM.
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Lay chicken breasts on the baking sheet.
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Bake for 35-45 minutes, depending on thickness of the chicken breasts. You can cut a piece and make sure it’s no longer pink inside.
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Let sit 5-10 minutes after baking.
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Serving suggestions:
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Serve as a rice bowl with the chicken and veggies of your liking.
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Serve with tabouli and hummus.
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Serve in pita bread with toppings of your liking.
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Total Prep Time: 20 minutes - 24 hours (day before or day of)
Cook Time: 35-45 minutes
Serves: 4-6
Recipe by Beth Goldring