Chicken Shawarma Recipe

Cooking Directions

1. 1

   Marinate the Chicken

   In a bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, olive oil, lemon juice, salt, and pepper. Add chicken thighs and coat well. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best results).

2. 2

   Cook the Rice

   In a pot, add 1 cup of rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

3. 3

   Cook the Chicken

   Preheat a grill or skillet over medium heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.

4. 4

   Assemble the Salad

   In a bowl, combine mixed salad greens with salt and pepper to taste. Toss lightly.

5. 5

   Serve

   On a plate, serve a portion of rice, sliced chicken, the mixed salad, and drizzle with white sauce. Accompany with Muhammara bread and a can of soda.