Grilled Chicken Shawarma

Name: Grilled Chicken Shawarma
Ingredients: 2 lbs to 2 ¼ lb chicken, breasts or thighs ( boneless and skinless --or skin on); 2 T ground cumin; 2 T ground coriander; 8 cloves minced garlic cloves; 1 ½ tsp kosher salt; 6 T olive oil; 1/4 tsp cayenne; 2 tsp turmeric; 1 tsp ginger; 1 tsp. ground black pepper; 2 tsp allspice; Salad:; 2 extra large tomatoes; 1 English cucumber; 1/2 medium red onion; 1 red bell pepper; 1 yellow bell pepper; ½ C herbs ( italian parsley, mint or cilantro, or a mix); zest of one lemon; Lemon juice ( start with ½ a lemon, more to taste); 4 tablespoons olive oil; Salt and pepper, to taste

Added by

Rachel over 11 years ago

Made over 2 years ago

www.feastingathome.com

entree gluten-free grilled keto

Ingredients

2 lbs to 2 ¼ lb chicken, breasts or thighs ( boneless and skinless --or skin on)
2 T ground cumin
2 T ground coriander
8 cloves minced garlic cloves
1 ½ tsp kosher salt
6 T olive oil
1/4 tsp cayenne
2 tsp turmeric
1 tsp ginger
1 tsp. ground black pepper
2 tsp allspice
Salad:
2 extra large tomatoes
1 English cucumber
1/2 medium red onion
1 red bell pepper
1 yellow bell pepper
½ C herbs ( italian parsley, mint or cilantro, or a mix)
zest of one lemon
Lemon juice ( start with ½ a lemon, more to taste)
4 tablespoons olive oil
Salt and pepper, to taste

Instructions

Place all in a bowl and mix, or pulse in a food processor. Make a paste. Rub chicken on all sides with the marinade and let sit 20 minutes (or up to 24 hours refrigerated). Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the bbq, until all sides have nice grill marks, about 8-10 minutes each side. Finish chicken in a 350 F oven until cooked all the way through, about 10 minutes. Enjoy the chicken over Israeli salad, or with rice and veggies.

Salad: Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.