Anti Inflammatory Chicken Shawarma
Total time1 hr 50 min
Prep time20 min
Cook time30 min
5.0(18)
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Learn more →Ingredients
4 servings
For the marinade
- 3 tbsp garlic-infused oil
- 1 ½ tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 ½ tsp kosher salt
- 2 tbsp fresh lemon juice
For the chicken
- 2 lbs boneless, skinless chicken thighs
For the yogurt sauce
- ¾ cup plain yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp garlic-infused oil
- ¼ tsp ground cumin
- ¼ tsp kosher salt
For serving
- 1 medium cucumber, thinly sliced
- 2 medium tomatoes, sliced
- 4 scallions, green tops only, thinly sliced
- gluten free flatbread or gluten free pita, for serving (optional)
Can be omittedgluten free flatbread
Instructions
- 1
In a large bowl, whisk together the garlic-infused oil, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cayenne, salt, and 2 tbsp lemon juice until combined.
- 2
Add the chicken thighs to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 8 hours.
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