Empty My Fridge
Homemade Chicken Shawarma
Ingredients
- Chicken thigh · boneless skinless1 ½ lb
- Olive oil3 tbsp
- Lemon2 tbsp
- Garlic4
- Paprika1 tsp
- Salt¾ tsp
- Cardamom · ground½ tsp
- Cumin · ground½ tsp
- Cinnamon · ground¼ tsp
- Chili flake · crushed flakes¼ tsp
- Toum
- Arabic-style pita
Instructions
- Pat the chicken dry with paper towels. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, ground cardamom, cumin, cinnamon and crushed red pepper flakes. Add the sliced chicken thighs and toss gently to coat.
- Heat a large heavy-bottomed skillet over medium-high heat. Lay the chicken in a single layer and cook on one side without moving it for 8 minutes. Flip the pieces and cook the other side, stirring occasionally, for 4 to 7 minutes more, until browned and cooked through.
- Move the chicken to a serving platter and serve with toum, vegetables and Arabic-style pita if you like.
Summarized from Feelgoodfoodie's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.