Oven Roasted Chicken Shawarma
I serve this like an open faced sandwich. On a warm piece of naan bread, top with a generous smear of tzatziki, arugula and chicken shawarma. It's also delicious served on top of rice or in pita bread.
Cuisine: MIddle Eastern
  • ⅓ cup olive oil
  • 4 tablespoons freshly squeezed lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon tumeric
  • 1 tablespoon paprika
  • 3 garlic cloves, minced
  • ½ teaspoon ground cloves
  • ¼ teaspoon cayenne
  • 2 pounds chicken breasts, thinly sliced in bite sized pieces
  • 1 large onion, thinly sliced
  1. Combine all the ingredients in a gallon sized, zip lock baggie. Squish the ingredients around until well blended.
  2. Add the chicken and onion to the baggie and massage the chicken to thoroughly coat each piece.
  3. Refrigerate at least 3 hours or overnight. Massage ingredients in baggie several times.
  4. Preheat oven to 425.
  5. Spread the marinated chicken shawarma mixture in a single layer on a rimmed baking sheet
  6. Bake for 30 minutes, stirring once.
  7. Serve over rice, in pita pockets or on naan bread with arugula and tzatziki.
Recipe by White River Kitchen at https://whiteriverkitchen.com/oven-roasted-chicken-shawarma/