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As a Chaldean and Middle Eastern, shawarma is in my blood. Ever since I was little girl in Baghdad, Iraq we ate Shawarma on the weekends. Although beef shawarma is my favorite to eat with sesame bread freshly backed from the oven, I enjoy eating chicken Shawarma a lot.

I found this recipe on the New York Times website, and I also watched the video. My mouth was watering and I wanted to jump inside my phone and eat each piece of the chicken.

The recipe is easy and simple to prepare and it doesn’t take that long time to make. I lost count of how many times I did this recipe for my meal prep. Sometimes I like to add carrots and potatoes with it. It gives it a great taste.

I always marinate the chicken over night.That way all the ingredients are soaked in the chicken.

Ingredients

• Juice of two lemons
• 1/2 cup of olive oil
• 6 cloves of garlic, minced
• 1 teaspoon of salt, I usually use Himalayan salt
• 2 teaspoon of paper
• 2 teaspoon ground cumin
• 2 teaspoon paprika
• 1/2 teaspoon turmeric
• pinch of ground cinnamon, you might think it’s weird but believe me it tastes amazing.
• If you love a little bit of heat, add a some read paper flakes
• 1 teaspoon of sumac, I added this amazing ingredient and OMG the taste was out of this world.
• 2 LBs of chicken thighs
• One onion, cut in quarters
• parsley for garnishing

Instruction

1. Make sure to take the skin off the chicken.
2. Mix all ingredients, marinade the chicken over night.
3. Next day, preheat oven to 425 F.
4. Cook chicken for 30 – 40 minutes or until chicken reaches temperature 165 F.
5. If you like your chicken to be crispy, cut the chicken in bite pieces and saute it for two minutes.
6. Garnish your plate with parsley.
7. Enjoy the great taste.

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