Easy Oven Roasted Chicken Shawarma

Easy Oven Roasted Chicken Shawarma


Ingredients

Chicken Shawarma
• 3 chicken breasts, boneless and skinless
• 2 tsp smoked paprika
• ½ tsp turmeric
• 2 tsp cumin
• ½ tsp cinnamon
• 2 tsp ground black pepper
• 1 tsp salt
• juice from 2 lemons
• ½ cup olive oil
• 1 tsp red pepper flakes
• 1 large onion, sliced
• fresh parsley for garnish
• 4 cloves garlic, minced
Garlic Sauce
• 1 cup vegetable oil
• ⅓ cup lemon juice
• 6 cloves garlic, peeled
• 1 egg white*
• 1 tsp salt

Chicken Shawarma Wraps
• hummus
• tabbouleh salad
• garlic sauce
• Naan or Pita Wraps

Instructions

Chicken Shawarma

1. In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavor you'll have.

2. Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9x13 baking dish. I didn't have much marinade leftover since the chicken absorbed most of it, so that's why I added everything to the baking dish. Spread everything evenly over the baking dish.

3. Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
4. Let the chicken rest for about 5 minutes, then slice it into bits.

Garlic Sauce

1. Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce.

Chicken Shawarma Wraps
1. To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.

Notes
Prep time does not include time for marinating chicken.
*If you don't want to use raw egg whites in the garlic sauce, you can omit it, just add the oil little by little to the blender until it thickens and should have the consistency of mayonnaise.

Roasted Garlic Hummus

Ingredients
• 3 whole garlic heads
• 1 19 ounce can chickpeas, drained
• 2 tbsp olive oil
• 2 tbsp peanut butter or tahini paste
• 3 tbsp water
• juice from one lemon
• ¼ tsp cayenne pepper
• salt to taste
• fresh chives for garnish
• extra olive oil for roasting garlic

Instructions

1. Preheat oven to 400 F degrees.
2. Cut the top of the cloves off for each garlic head and place them in aluminum foil with the cut part on top, drizzle with some olive oil and salt and place them in the oven and roast for about 20 minutes.
3. Once the garlic is roasted, let it cool down for a few minutes, then squeeze or pop the garlic out, right into the food processor.
4. Add chickpeas, olive oil, peanut butter, lemon juice, water, cayenne and salt and process until the hummus is smooth.
5. Transfer to a serving plate, drizzle with additional olive oil if preferred and chives and serve.

Tabbouleh Salad

Ingredients
• ½ cup uncooked bulgur wheat
• cup water
• ¼ cup olive oil
• ¼ cup lemon juice (1 or 2 lemons, depending on size)
• 3 cups tomatoes, chopped
• ½ English cucumber, chopped (about 1 cup)
• cup green onions, chopped (about 7 green onions)
• cup fresh parsley, chopped
• cup fresh mint, chopped
• salt and pepper to taste

Instructions
1. Add water to a small pot and bring water to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool.
2. Add bulgur to a large bowl, then add remaining ingredients. Toss well.