Page 101 - The Mediterranean Refresh

Serves: 6 You don’t need a special rotisserie to make this simple
homemade shawarma chicken recipe! Chicken pieces are
tossed in spices of the Middle East, then baked until per-
fectly tender. Serve in pita pockets with Mediterranean
salad and sauces.

DINNER Chicken Shawarma

INGREDIENTS INSTRUCTIONS
THE MEDITERRANEAN REFRESH ⅓ tbsp. ground cumin coriander, garlic powder, paprika, cloves and

FOR THE CHICKEN:
1. In a small bowl, combine the cumin, turmeric,
cayenne pepper. Set aside the shawarma spice mix.
⅓ tbsp. ground
turmeric
2. Pat the chicken thighs dry and season them
⅓ tbsp. ground
with salt on both sides, then thinly slice into small
coriander
⅓ tbsp. garlic powder
3. Transfer the sliced chicken to a large bowl. Add
⅓ tbsp. paprika bite-sized pieces.
the shawarma spices and toss to coat. Add the
½ tsp. ground cloves onions, lemon juice and olive oil. Toss everything
together again.
½ tsp. cayenne pepper,
or more to taste 4. Cover tightly and refrigerate for 3 hours or
8 boneless, skinless overnight. If you lack time, you can skip this step
chicken thighs or reduce the time by half.
1 tsp. salt 5. Once everything is ready, preheat your oven to
1 large onion, thinly 425°F. Remove the chicken from the fridge and
sliced let it sit at room temperature for a few minutes.
1 large lemon, juiced 6. Spread the marinated chicken with the onions

⅓ cup extra-virgin in a single layer on a large, lightly oiled baking
olive oil sheet. Roast for 30 minutes.

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