A delicious Middle Eastern dish made with marinated chicken, typically cooked on a vertical rotisserie. This recipe versions a pan-fry method for ease.
Ingredients
- 1 lb chicken thighs boneless, skinless
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp salt or to taste
- 4 cloves garlic minced
- 1 cup plain yogurt
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp red wine vinegar
Instructions
- In a mixing bowl, combine olive oil, cumin, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, yogurt, lemon juice, and red wine vinegar.
- Add chicken thighs to the marinate, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour.
- Heat a large skillet over medium-high heat. Cook the marinated chicken thighs for about 6-8 minutes per side until the chicken is fully cooked and nicely browned.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
- Serve the chicken shawarma with pita bread, veggies, and your favorite sauces.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 5gProtein: 27gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 20IUVitamin C: 10mgCalcium: 15mgIron: 10mg