New to the Repertoire: Chicken Shawarma
A few months ago, we grabbed some marinated Chicken Shawarma from Trader Joe's and were pleasantly surprised how well it turned out by just baking it in the oven. We paired the chicken with pita, tzatziki sauce, lettuce, tomato, red onion, and cucumber.
Any meal that gets praised in my house is worth repeating. So, I looked through a few homemade marinade recipes and decided to try it out for myself. The NYT recipe looked like the best option, because the chicken was also meant to be baked after it was marinated.
INGREDIENTS
2 lemons, juiced
1/2 cup + 1 Tbsp olive oil
12 cloves garlic
1 tsp kosher salt
2 tsp black pepper
2 tsp cumin
2 tsp paprika
1/2 tsp turmeric
A pinch of ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thigh
2 Tbsp chopped fresh parsley
DIRECTIONS
1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, crushed garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour hour, and up to 12 hours.
2. Roast in the oven for 40 minutes at 425 degrees
OR
Cook sous vide style in the bag it marinated in 2 hours at 155 degrees, and brown on the stove before serving.
Allergens: none
Nutrition (1/6 recipe): 450 calories, 33 g fat, 7 g saturated fat, 150 mg cholesterol, 390 mg sodium, 61 mg potassium, 4 g carbohydrates, 1 g fiber, 34 g protein, 10% vitamin A, 7% vitamin C, 2% calcium, 4% iron
Cost: TBD
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