Oven Roasted Chicken Shawarma

29 March 2020 Bookmark • 0

Learn how to make this top notch clean Oven Roasted hen Shawarma, plus an out of this world garlic sauce and prepare your personal fowl shawarma wraps. Beats takeout or fast food!

At the threat of sounding like I’m exaggerating, this chook virtually is the nice. I made this last weekend and that i couldn’t wait to proportion this recipe with you men. Hubs loves bird shawarma and he loves going to excessive Pita almost each week to get his fowl shawarma wrap with tabbouleh salad. It’s his preferred there, however no wonder there in view that he loves his sandwiches and wraps.

Oven Roasted Chicken Shawarma

I decided to surprise him and make my very own chicken shawarma wraps with my very own home made tabbouleh salad and garlic sauce. First let me simply say that this garlic sauce is money, you could’t have a chook shawarma wrap with out garlic sauce and it’s so clean to make, all you have to do is just placed all of the components in a blender and mix until easy.

What's chook Shawarma

Manifestly this isn’t an authentic shawarma due to the fact I roasted mine in the oven, while it’s generally prepared on a spit and it can be grilled for as long as a day. well I don’t have a day so that is the rapid technique.

However it is crucial to marinate your fowl, the flavors here are to die for, and the bird will melt in your mouth. It’s also a bit spicy from the pink pepper flakes, so if you don’t like warmness, just miss them.

INGREDIENTS:

Chicken Shawarma:

4 tbsp lemon juice freshly squeezed
1/2 cup olive oil
1 tsp salt
2 tsp cumin ground
2 tsp black pepper ground
2 tsp smoked paprika
1/2 tsp turmeric
1 tsp red pepper flakes
1/2 tsp cinnamon
4 cloves garlic minced
3 chicken breasts boneless and skinless
1 large onion sliced
2 tbsp parsley fresh, for garnish

Garlic Sauce:

1 cup vegetable oil
1/3 cup lemon juice
6 cloves garlic peeled
1 egg white
1 tsp salt

Chicken Shawarma Wraps:

hummus
tabbouleh salad
garlic sauce
pita wraps

INSTRUCTIONS:

Chicken Shawarma:

In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you’ll have.
Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13 baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish.
Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
Let the chicken rest for about 5 minutes, then slice it into bits.

Garlic Sauce:

Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.

Chicken Shawarma Wraps:

To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.