Skillet Roasted Chicken Shawarma
While a Shawarma usually refers to marinated meat roasted on a spit, I elected to just roast this in the oven for starters. The marinade is what does the trick in this recipe. Pungent and flavorful is putting it mildly. You need to start this at least a day in advance to marinade the chicken. Serve over rice, lettuce, or a wrap with toppings of your choice.
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Ingredients
- 2 lbs. Sliced Chicken tenderloins
- 1/4 cup lemon juice
- 6 ea. garlic cloves minced
- 1 tsp. kosher salt
- 2 tsp. black pepper
- 2 tsp. ground cumin
- 2 tsp. paprika
- 1/2 tsp. turmeric
- 1/8 tsp. ground cinnamon
- 1/8 tsp. Red Pepper Flakes
- 1 large red onion quartered
- 2 tbsp. Parsley
Instructions
- Combine all ingredients except for the onions and parsley in a large bowl and mix thoroughly. Refrigerate overnight, tossing occasionally.
- Preheat oven to 425 degrees. Lightly oil a 12" cast iron skillet. Pour chicken and marinade into the skillet and spread out. Add onion quarters on top.
- Place skillet in oven and cook for 1 hour. Chicken should be slightly crusted and hot.
- Remove from oven and serve with side dishes.
Notes
A number of toppings can be used to plate this dish, we went the just lettuce, tomato, cucumber, and dressing. A stuffed pita is also a nice way to present the meal. Happy eating.
Nutrition Information
Nutrition Facts
Skillet Roasted Chicken Shawarma
Amount Per Serving
Calories 228
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.04g
Cholesterol 121mg40%
Sodium 800mg35%
Potassium 40mg1%
Carbohydrates 3g1%
Fiber 0.2g1%
Sugar 1g1%
Protein 51g102%
Vitamin C 5mg6%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.