Lebanese Chicken Shawarma
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Ingredients
- 3 boneless, skinless chicken breasts cut in ½ inch slices across the width of the breast
- 4 cloves garlic minced
- 2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup olive oil
- juice of 2 lemons
- 1 onion sliced
Ingredients
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Instructions
- In a large Ziploc bag, combine lemon juice, oil, garlic, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, and cinnamon. Close the bag and shake to mix well.
- Add chicken. Close the bag and toss in the bag to ensure it is well coated with the marinade. Lay flat in the refrigerator and marinate for at least 1 hour (longer is better).
- Preheat oven to 425 degrees.
- Remove the chicken from the refrigerator and add the sliced onion to the bag. Toss well to coat the onion.
- Spray a 9 x 13 baking dish with non-stick spray. Pour the chicken, onion, and marinade into the baking dish.
- Bake for 40 – 45 minutes.
- Serve with tahini sauce (see recipe).