Chicken Shawarma is a Middle Eastern recipe that is healthy, juicy, and bursting with exotic flavors from the marinade spices. Serve it as a wrap, in a bowl, or in this case alongside cauliflower quinoa with a dab of Tahini Sauce.
Preparation time: 30 minutes
Yield: Six 1-1/4 Cup Servings
- 2-pounds chicken breast or tenderloins, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 tablespoons garlic, finely minced
- 1/2 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- Juice of one lemon
Combine all of the marinade ingredients and stir. Add the cubed chicken and let marinate for 1 to 2 hours in the refrigerator.
Heat oven to 375°F and line a baking sheet by with lightly oiled parchment paper. Remove the chicken from the marinade and spread it evenly on the baking sheet. Discard the marinade.
Roast chicken pieces for 10 minutes or until internal temp is at least 165°F, then broil for 3-4 minutes to add char to the chicken. Remove from oven and lightly drizzle with olive oil.
Tahini Yogurt Sauce:
- 1 cup whole milk Greek yogurt
- 1-1/2 tablespoons Tahini Paste
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
Combine all ingredients and stir until smooth.
Serve as a topping alongside prepared chicken and enjoy!