Loaf Pan Chicken Shawarma
Prep Time
Cooking Mode
2 ½ lbs boneless, skinless chicken thighs or breasts, halved lengthwise
⅓ cup freshly squeezed lemon juice
⅓ cup olive oil
6 cloves garlic, minced
1 ½ tsp salt
1 tsp freshly ground black pepper
2 tsp Compliments Ground Cumin
2 tsp Compliments Paprika
1 tsp Compliments Ground Coriander
½ tsp turmeric
½ tsp Compliments Cayenne Pepper or crushed red pepper
¼ tsp Compliments Ground Cinnamon
Yogurt Tahini Sauce (optional)
1 cup plain yogurt
¼ cup Compliments Mayonnaise
¼ cup tahini
1 clove garlic, minced
1 tsp lemon juice
Accompaniments
Pita, chopped romaine, sliced tomatoes, sliced cucumbers
2 ½ lbs boneless, skinless chicken thighs or breasts, halved lengthwise
⅓ cup freshly squeezed lemon juice
⅓ cup olive oil
6 cloves garlic, minced
1 ½ tsp salt
1 tsp freshly ground black pepper
2 tsp Compliments Ground Cumin
2 tsp Compliments Paprika
1 tsp Compliments Ground Coriander
½ tsp turmeric
½ tsp Compliments Cayenne Pepper or crushed red pepper
¼ tsp Compliments Ground Cinnamon
Yogurt Tahini Sauce (optional)
1 cup plain yogurt
¼ cup Compliments Mayonnaise
¼ cup tahini
1 clove garlic, minced
1 tsp lemon juice
Accompaniments
Pita, chopped romaine, sliced tomatoes, sliced cucumbers
Directions
1In large bowl, combine chicken, lemon juice, oil, garlic, salt, black pepper, cumin, paprika, turmeric, crushed red pepper, and cinnamon. Stir well to coat. Cover and refrigerate for at least 2 hours or up to overnight.
2Preheat oven to 200°C (400°F).
3Transfer chicken mixture in 9 x 5-inch loaf pan. Place on a rimmed baking sheet to catch any drippings. Roast until an instant-read thermometer inserted in the centre of the chicken reads 74°C (165°F), about 45 minutes. Broil for a few minutes for some charring on top. Let rest in the pan for 10 minutes.
4 Tip any juices into a bowl and reserve. Invert chicken onto a cutting board and thinly slice. Transfer chicken to the bowl or char on a pan.
5For charred chicken pieces, heat a cast iron pan over medium-high to high heat. Add a drizzle of oil and add some of the chicken in one layer; let char without moving in the pan.
6Serve with pita with thinly sliced onions, pickles, tomatoes, lettuce and yogurt tahini sauce.
7Yogurt Tahini Sauce: In a bowl, whisk together yogurt, mayonnaise, tahini, garlic, lemon juice and salt until smooth.
Disclaimer
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Personal Note
Personal Note
