Easy Chicken Shwarma

  • 1 1/2 t ground cumin
  • 1 1/2 t turmeric powder
  • 1 1/2 t ground coriander
  • 1 1/2 t garlic powder
  • 1 1/2 t paprika
  • 1 t ground cloves
  • 1/2 t cayenne pepper
  • 3 pounds boneless chicken
  • salt
  • 2 large onions, halved and thinly sliced
  • 2 large lemons, juiced
  • 2/3 C olive oil

In a small bowl, mix the cumin through cayenne pepper. Set aside.

Cut chicken into chunks; sprinkle with salt in large bowl. Add the spice mixture and toss to coat. Add the onions, lemon juice, and olive oil. Toss again. Cover and refrigerate for 3 hours or overnight.

When ready, preheat oven to 425 degrees. Place the chicken in a lightly-oiled roasting pan and bake for 30 minutes.

Serve on pitas with seasoned yellow rice and Mediterranean Salad.

based on recipe by The Mediterranean Dish

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