Chicken Shawarma
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Ingredients
8 garlic cloves smashed and peeled
2TBSP ground cumin
2 TBSP ground coriander options (I don't always have this and it still comes out great!)
2 tsp turmeric
1 tsp ground ginger
2 tsp allspice
1.5 tsps salt
1/4 cup high heat oil
2.5 pounds chicken thighs deboned, skinless
8 garlic cloves smashed and peeled
2 TBSP (30 ml) ground cumin
2 TBSP (30 ml) ground coriander options (I don't always have this and it still comes out great!)
2 tsp (10 ml) turmeric
1 tsp (5 ml) ground ginger
2 teaspoons allspice
1.5 tsp (7.5 ml) salt
56 grams high heat oil
1.13 kg chicken thighs deboned, skinless
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Instructions
- Preheat your grill to around 500ºF (230ºC). See recipe notes to broil the chicken in an oven instead of on a grill.
- Place the garlic, cumin, coriander, turmeric, ginger, allspice, salt and oil in a food processor and pulse until you have a paste. Alternatively, you can use a mortar and pestle or a blender.
- Trim the chicken of excess fat and coat it with the spice paste.
- Grill the chicken for about 8 minutes on each side.
- Slice and serve. Serve on cauliflower rice (see related recipes)
Nutritional Info
Storage
Store leftovers in the refrigerator for a few days.
Notes
If it's not summer by you, or you don't have a grill, you can cook the chicken at a broil setting in your oven: broil the chicken thighs for 8 to 10 minutes on each side.
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