Chicken Shawarma

from ButterYum

makes 3 pounds (recipe can easily be doubled)

Ingredients

Marinade:

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons olive oil

  • 1 tablespoon freshly minced garlic

  • 1 1/2 teaspoon brown sugar

  • 1 teaspoon smoked paprika

  • 3/4 teaspoon ground cumin

  • 1/2 teaspoon ground tumeric

  • 1/2 teaspoon fine salt

Additional Ingredients:

  • 3 pounds boneless, skinless chicken thighs

  • fresh vegetables (I used lettuce, cucumbers, red bell peppers)

  • Tzatziki sauce

  • pitas or flatbreads (my easy flatbread recipe)

Directions

  1. Combine the ingredients for the marinade together and place in a gallon-size freezer bag.

  2. Place the chicken thighs in the freezer bag and seal, removing as much air as possible from the bag; massage the bag to evenly distribute the marinade.

  3. Place the sealed bag on a tray (to catch any drips) and refrigerate, turning the bag several times over the next 24 hours.

  4. After 24 hours, remove chicken from bag and discard remaining marinade.

  5. Grill chicken over high heat for 5-7 minutes per side, or until an internal temperature of 160F is reached.

  6. Remove chicken from grill and rest until internal temperature reaches 165F; slice thinly before serving.

Notes

  • Recipe doubles well to feed a crowd.

  • You can meal-prep by freezing uncooked thighs in the marinade, then thaw in the fridge for 24 hours before grilling.

adapted from The Queen’s Cabinet