Empty My Fridge
Mediterranean Chicken Shawarma Bowls (Mediterranean Diet Recipe!)
Ingredients
- Cumin · ground¾ tbsp
- Turmeric · powder¾ tbsp
- Coriander seed · ground¾ tbsp
- Garlic powder¾ tbsp
- Paprika¾ tbsp
- Clove · ground½ tsp
- Cayenne pepper½ tsp
- Salt
- Boneless8
- Onion1
- Lemon1
- Extra virgin olive oil⅓ cups
- Pita pockets6
- Tahini
- Arugula
- Ingredient Mediterranean Salad3
- Kalamata olive
Instructions
- In a small bowl, mix the cumin, turmeric, coriander, garlic powder, paprika and ground cloves to make the shawarma spice mix.
- Pat the chicken thighs dry, season both sides with salt, and cut into small bite-sized pieces.
- Place the chicken in a large bowl, add the shawarma spice mix and toss to coat.
- Add the sliced onion, lemon juice and olive oil, and toss again.
- Cover and refrigerate for 3 hours or overnight.
- Preheat the oven to 425°F (220°C). Let the chicken sit at room temperature for a few minutes before roasting.
- Lightly oil a sheet pan and spread the chicken and onions in a single layer.
- Roast for 30 minutes.
- For crispier chicken, move the pan to the top rack and broil for a minute or less, watching closely so it does not burn.
- Remove from the oven.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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