Intensely Spiced Shawarma Chicken with 24-Hour Marinade

Name: Intensely Spiced Shawarma Chicken with 24-Hour Marinade
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 lbs boneless chicken thighs, cut into strips; 3 tbsp ground cumin; 2 tbsp ground coriander; 2 tbsp paprika; 1 tbsp turmeric; 1 tbsp ground cardamom; 2 tsp ground cinnamon; 2 tsp cayenne pepper; 1 tbsp sumac; 2 tsp ground allspice; 1 tsp ground cloves; 6 cloves garlic, minced; 1/3 cup fresh lemon juice; 1/4 cup olive oil; 2 tbsp tomato paste; 2 tsp kosher salt; 1 tsp black pepper

Bold, aromatic Middle Eastern chicken with a complex spice blend and extended marinade for maximum flavor penetration. Crispy edges with tender, juicy interior.

Middle EasternServes 61h 15mentree

Servings6

Ingredients

Chicken

3 lbs boneless chicken thighs, cut into strips

Intense Spice Marinade

3 tbsp ground cumin

2 tbsp ground coriander

2 tbsp paprika

1 tbsp turmeric

1 tbsp ground cardamom

2 tsp ground cinnamon

2 tsp cayenne pepper

1 tbsp sumac

2 tsp ground allspice

1 tsp ground cloves

6 cloves garlic, minced

1/3 cup fresh lemon juice

1/4 cup olive oil

2 tbsp tomato paste

2 tsp kosher salt

1 tsp black pepper

Method

Prepare Marinade

1
Toast whole spices (cumin, coriander, cardamom) in a dry pan for 2-3 minutes until fragrant, then grind if using whole spices.
2
Combine all dry spices in a large bowl and whisk together.
3
Add minced garlic, lemon juice, olive oil, and tomato paste. Mix into a thick paste.
4
Taste and adjust spice levels - add more cayenne for heat or sumac for tang.

Marinate Chicken

1
Add chicken strips to marinade and massage thoroughly to coat every piece.
2
Cover tightly and refrigerate for minimum 24 hours, up to 48 hours for maximum intensity.
3
Turn chicken every 8-12 hours to ensure even marination.

Cook Chicken

1
Remove chicken from refrigerator 30 minutes before cooking to come to room temperature.
2
Preheat oven to 425°F or heat a large cast iron skillet over medium-high heat.
3
If using oven: Spread chicken on a large baking sheet in single layer. Roast 25-30 minutes until edges are crispy and internal temperature reaches 165°F.
4
If using skillet: Cook chicken in batches to avoid overcrowding, 4-5 minutes per side until deeply browned and cooked through.
5
Let rest 5 minutes, then slice and serve immediately.

Nutritionper serving · 1/6 of recipe

380kcal

45gProtein

8gCarbs

18gFat