• Terri Windover

Best Shawarma Ever

My neighbour Karen made this for me and omg it was delicious. I changed a few things but kept the basics the same. So good! You simply MUST make the garlic sauce as well. The link is embedded below in the instructions.


Makes: 8-12 servings



8 chicken thighs- boneless, skinless

4 chicken breast- boneless, skinless

4 tbsp of plain Greek yogurt (Or mayo)

2 tbsp shawarma spice blend (recipe in link)

8 cloves of garlic crushed

1 tsp salt - or to taste

1tsp pepper

1-2 tsp of Chili oil

4- 5 tbsp chopped parsley

1 extra large white onion.


Instructions:


Cut chicken into even size pieces.


Mix together: youguet, spice mix, garlic, salt, pepper, oil and parsley.

Marinade chicken for at least four hours or overnight.

Heat oven to 425 degrees F.

Peel the onion and remove ends. Slice the onion in half.

Lay the flat side of the onion in a baking dish. Insert 3 wooden skewers in a triangle shape in the onion. I had smaller onions so placed them as shown in the picture.


Layer the chicken piece by piece in a stack, leaving a bit of wood sticking out to insert the second piece of onion onto.


Wrap in parchment paper and then tin foil to completely cover.


Bake at 425 for 45 minutes , take cover off and bake another 45 minutes until nicely browned.


Let rest for twenty minutes. Slice shawarma and serve with basmati rice, garlic sauce garlic sauce,(recipe in link) and salad, grilled naan bread , hummus etc.




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