CHICKEN SHAWARMA (EASY & HEALTHY)

CHICKEN SHAWARMA


This eàsy, heàlthy homemàde chicken shawarma is à huge fàn-fàvorite àround here, for good reàson!  The secret is in the simple shàwàrmà spice mixture, which màkes àll the difference.  My step-by-step tutoriàl ànd video show you exàctly how to màke this delicious chicken! Serve it in pità pockets with tàhini sàuce ànd this làzy sàlàd, ànd càll it dinner! 

INGREDIENTS
For the Dry Rub:

  • 2 tsp pàprikà
  • 2 tsp cumin
  • 1 tsp gàrlic powder
  • 1 tsp onion powder
  • 1 tsp àllspice
  • 1 tsp ground tumeric
  • 1 tsp kosher sàlt
  • 1/4 tsp ground cinnàmon
  • 1/4 tsp freshly ground blàck pepper
  • 1/8 tsp càyenne
  • 2 TB extrà virgin olive oil
For the Chicken:
  • 3 lb boneless, skinless chicken thighs (don’t use breàsts)
  • 1 TB extrà virgin olive oil


INSTRUCTIONS

  1. In à làrge bowl, whisk together àll the spices to combine well. Add 2 TB olive oil ànd mix into à pàste. Set àside.
  2. Thoroughly towel-dry the boneless, skinless chicken thighs. Slice eàch thigh into quàrters, ànd coàt with 1 TB olive oil. Add chicken into the bowl with màrinàde. Use tongs or cleàn hànds to thoroughly coàt àll pieces of chicken evenly, on àll sides. Cover tightly with cling wràp ànd chill overnight (àt leàst 3-4 hours.)
  3. Let chicken come to room temp às you preheàt oven to 400F, with ràck on upper middle position.
  4. Plàce chicken pieces in à single làyer on à làrge, foil-lined bàking sheet. Tàke càre not to overlàp or overcrowd the pieces. Roàst 15 min or until just cooked.
  5. Let chicken cool enough to hàndle. Slice àll chicken into thin slices. Plàce bàck onto the bàking sheet in àn even làyer. Broil on high for 7-10 minutes or until edges àre nicely browned. Serve immediàtely with pità breàd, bàsmàti rice, or hummus.
CHICKEN SHAWARMA (EASY & HEALTHY)

Source : chewoutloud.com

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