Shortcut Chicken Shawarma
Shortcut Chicken Shawarma
Craving the bold, savory flavors of Middle Eastern street food but short on time? This Shortcut Chicken Shawarma brings all the deliciousness of the classic dish to your table with a simple, weeknight-friendly twist. Toss some chicken thighs with Oaktown's Shawarma Spice, a fragrant blend of warm spices. Then layer the chicken into a loaf pan for shawarma-like juiciness, cook to perfection and wrap in soft pita with crisp veggies and creamy tahini sauce. Whether you're feeding a crowd or just treating yourself, this easy version skips the spit but keeps all the flavor.
Ingredients
Chicken:
-
2 lbs boneless skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 2 tablespoons cornstarch or potato starch
- 1 tablespoon kosher salt
-
2 tablespoons Oaktown Spice Shop Shawarma Spice
Salad:
-
1/2 English cucumber, diced
- 2 medium tomatoes, diced
- ¼ cup fresh chopped parsley
- Juice of 1 lemon
- 2 teaspoons extra virgin olive oil
- Kosher salt
Tahini Sauce:
- ⅓ cup tahini
- Juice of 1 lemon
-
¼ cup water
- ½ teaspoon kosher salt
-
¼ teaspoon ground cumin
To Serve:
- Chopped dill pickles
- Chopped purple cabbage
- Pita bread
Directions
Preheat the oven to 400F.
In a large bowl, toss the chicken with the olive oil and cornstarch. Add the Shawarma Spice and kosher salt, tossing to combine.
- Layer the chicken into a 9x5-inch loaf pan, and press firmly to pack it in tightly. Bake for 45 to 50 minutes, until the juices run clear. Let cool in the pan for 15 minutes to let the juices stay in the chicken.
- Turn the pan over, on a rimmed sheet pan (the juices will come out, so you’ll want to keep it contained). Slice the chicken into ½ inch pieces.
Make the salad:
- Combine the cucumber, tomatoes, parsley, lemon juice, olive oil, and salt in a bowl, mix to combine.
Make the tahini sauce:
In a medium bowl, whisk the tahini, lemon juice, water, salt and cumin until smooth. The tahini dressing will thicken over time, so add more water as needed to thin.
Serve the chicken with the salad, tahini sauce, chopped cabbage, and pickles in a pita bread or wrap.
This shawarma recipe produces excellent juicy and flavorful chicken. Instead of fretting over a grill you can entertain your guests and have no last minute duties. Goes well with rice pilaf and moroccan carrots