Chicken Shawarma
Ingredients
2 cups yogurt, preferably Greek
Juice from 2 lemons
1 cup parsley, chopped
1 teaspoon salt
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon paprika
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground allspice
4-6 cloves garlic, chopped
6-8 boneless, skinless chicken breasts, cut into small pieces
2 tablespoons olive oil
Instructions
1. Combine all ingredients, excluding chicken and olive oil, in large bowl and mix well. Add chicken to marinade mix, stir to fully coat chicken, cover and refrigerate for 2 to 24 hours. (The longer the better.)
2. When ready to serve, heat olive oil in large skillet over medium-high heat. Add chicken and marinade to skillet. Cook, stirring, until excess liquid has evaporated and meat browns.
3. Serve chicken with desired accoutrements such as pita bread, Tahini Sauce and Tomato Relish.
Comments
This recipe is from shawarmarecipe.com and I selected it or my mom and I to try out for a pre-Christmas Lebanese Feast. It was so delicious over our holiday that I decided to make it again when we had company over to celebrate the New Year. The marinade is amazing and smells phenomenal. The cooked chicken is equally amazing and delicious smelling. This is a great and easy recipe, I’m glad I found it!
Shown here with pita bread, Tahini Sauce, Tomato Relish, and Tabbouleh.
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