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Spiced Chicken Shawarma Plate

Name: Spiced Chicken Shawarma Plate
Prep time: 20 min
Cook time: 8 h 50 min
Total time: 9 h 10 min
Cuisine: Middle Eastern
Ingredients: 800 g Chicken Thighs (boneless skinless); 3 tbsp Extra Virgin Olive Oil; 60 ml Lemon Juice; 4 cloves Garlic (minced); 2 tsp Cumin Powder; 1 tsp Coriander Powder; 0.5 tsp Turmeric; 0.25 tsp Cinnamon; 1.5 tsp Salt; 0.5 tsp Black Pepper (ground); 60 g Tahini; 45 ml Water; 100 g Red Onions (thinly sliced); 2 tbsp Red Wine Vinegar; 150 g Romaine Lettuce (shredded); 200 g Tomatoes (diced); 15 g Parsley (finely chopped)

Cumin and lemon chicken thighs roasted until charred, with pickled onions and tahini sauce. The chicken marinates 8 hours: start the night before.

Boneless thighs take a hot oven without drying out, and the high heat is what chars the edges; breast would be dry before it browned. Give the marinade the full time: the salt and lemon need it to reach the center of the meat. The tahini sauce thickens and looks split when the lemon juice goes in; keep whisking and it turns smooth. Whisk in a little more water if it does not pour. Slice the chicken across the grain after resting so the juices stay in the meat.

Gluten-FreeDairy-FreeHigh-ProteinKetoPaleoNut-Free

Start this the night before — something here has to soak, prove or set overnight.

9 hr 10 minstart to table

20 min prep · 25 min cook · 8 hr 25 min hands-offServes4× plate543 kcal a serving

Cook · 9 hr 10 min

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Sliced charred chicken thighs on a plate with shredded romaine, diced tomatoes, pickled red onions and a drizzle of tahini sauce

Ingredients

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Method

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Per serving

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543

Calories

42 g

Protein

12 g

Carbs

37 g

Fat

5 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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