Chicken Shawarma

These shawarmas will have your kids gossiping, not only about how amazing they taste, but what a fabulous parent you are for making them. Keep this shawarma recipe in your back pocket, because you’ll be pulling it out often for quick weeknight dinners.

In a large bowl, combine 3 tbsp olive oil, juice of 1 lemon, 1 tbs garlic powder or minced garlic, 2 tsp cumin, 1 tsp paprika, 1 tbs coriander, 1/2 tsp cayenne pepper, 1/2 tsp cinnamon, 2 tsp black pepper and 1 tsp salt. Whisk together.

Add 1/2 kg boneless chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for maximum flavour.

Add the 1 sliced onion to the marinade and toss to coat. Spread the marinated chicken and onion onto a baking sheet.

Bake for 30 minutes or until the chicken is cooked through and browned. Let the chicken rest for 5 minutes, then slice thinly.

Yogurt Sauce: In a bowl, combine 1 cup Greek yogurt, 2 tsp lemon juice, and 2 cloves of minced garlic. Whisk together until smooth. Season with salt and pepper to taste.

Serve the sliced chicken on warmed pitas with the yogurt sauce, along with fresh tomatoes, lettuce, and cucumber if desired.

By Christ & Co.