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Arabic Chicken Shawarma

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Pile these spiced chicken pieces into a warm pita and dig in! Recipe requires several hours of marinating, so plan ahead for your next dinner.

Ingredients

  • FOR THE MARINADE:
  • ¼ cups Extra Virgin Olive Oil
  • 2 teaspoons Cumin
  • 2 teaspoons Paprika
  • 1 teaspoon Allspice
  • 1 teaspoon Turmeric
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Cinnamon
  • ⅛ teaspoons Cayenne Pepper
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 pounds Boneless, Skinless Chicken Breasts (2 Pounds Is About 4 Large Breasts)
  • FOR THE FINISH:
  • 4 whole Sprays Of Nonstick Cooking Spray
  • 6 Tablespoons Extra Virgin Olive Oil, Divided
  • ½ teaspoons Cumin
  • ½ teaspoons Paprika
  • ¼ teaspoons Allspice
  • ¼ teaspoons Turmeric

Preparation

For the marinade:

1. Pour the olive oil into a large plastic zipper bag. Add the marinade spices, then seal the bag and shake to combine.

2. Cut each of the chicken breasts into sixths, then place the pieces into large plastic zipper bag. Seal the bag and use your hands to work the marinade into the chicken. Place the bag of chicken into the fridge to marinate for 8 hours or overnight.

For the preparation:

3. Preheat your oven to 400 F, then prepare a rimmed baking sheet by lining it with foil and spraying it with non-stick cooking spray. Pull the chicken out of the marinade. Arrange the chicken pieces evenly on the baking sheet in a single layer.

4. Bake for 8 minutes, flip the chicken pieces, then bake for another 8 minutes.

5. Remove the pan of chicken from the oven and let it sit until cool enough to touch. Slice the chicken into thin pieces using a sharp knife. Heat a third of the olive oil in a large skillet over medium-high heat. While it is heating, mix the finishing spices together in a small bowl and set it near the stove.

6. Once the oil is hot, add one third of the cooked chicken into the pan along with one third of the spices next to the stove. Cook, stirring, until the spices are coating the chicken and the chicken is heated through (just a minute or two). Remove chicken to a plate.

7. Repeat this process with the remaining oil, chicken and spices so that it is cooked in three batches (or, if you have a really, really big pan you could do it all at once). Serve warm with tabbouleh salad and pita bread.

One Comment

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strandjss on 12.6.2013

I absolutely love chicken shawarma. I am definitely trying this version. I usually use a recipe by Guy Fieri that is very good but this one looks scrumptuous also. Thanks

One Review

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Candace k bowles on 12.7.2013

Very yummy!

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