Chicken ShwarmaPrint Recipe
- 1 lb boneless, skinless chicken breasts
- 2 tsp smoked paprika
- 1/2 tsp tumeric
- 2 tsp cumin powder
- 1/2 tsp cinnamon
- 2 tsp black pepper
- 1 tsp salt
- juice from 2 lemons
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- 1 large onion, sliced into wedges
- 2 garlic cloves, minced
- 1/2 cup bulghur wheat or 1 cup quinoa
- 1 1/2 cups boiling water
- juice from 1 lemons
- 1 large bunch flat leaf parsley
- 1 bunch mint
- 2 green onions
- 3 roma tomatoes
- 1/4 cup olive oil
- 1 small cucumbber
- **Garlic Sauce
- 1 head garlic sauce
- 1/4 tsp salt
- 1 cup canola oil
- juice of half a lemon
- tabbouleh salad
- pita wraps/flat bread
In a large bowl, whisk together the lemon juice, olive oil, salt, cumin, black pepper, paprika, tumeric, red pepper flakes, cinnamon, and garlic.
Add the chicken and toss to make sure the chicken is coated well.
**The longer you let the marinade sit, the better it is. At least an hour is awesome, but in a pinch you can throw it into the oven as is.
Preheat the oven to 425F.
Add the sliced onion to the bowl and toss to coat.
Add everything to a 9x13 baking dish and spread evenly.
Bake for 40-45 minutes, or until the chicken is browned and crisp on the edges. ** While the chicken is baking, prepare the tabbouleh and then the garlic sauce
Let the chicken rest for about 5 minutes and then slice into it.
Place the bulgur in a small bowl and cover with 1/2" of boiling water. Cover and sit about 20 minutes.
While the bulgur is soaking, chop the parsley, mint, cucumber, and tomatoes.
Mix these together with the lemon juice, olive oil, and salt.
When the bulgur is done, drain off any excess liquid and toss with the herbs/tomatoes.
Allow to sit at room temperature until ready to eat.
You can store excess in an air tight container in the fridge for a few days.
*The taste gets better as it ages, so you might want to make this ahead of time if you can. If not, it will still be good!
Place the garlic and salt into a food processor and puree until smooth.
Slowly drizzle in 1/2 cup of the oil while the processor is going.
Add in 1 tsp of the lemon juice and puree.
Drizzle in the remainder of the oil, puree, and then add the remainder of the lemon juice.
Puree until its fluffy and white!
**Can be stored in an air tight container for 1 month in the fridge.
Warm the pita/flatbread in the microwave for about 30 seconds, and then spread with hummus, spoon 2-3 TBSP of tabbouleh salad, add the chicken and drizzle with garlic sauce.
** Make this meal easier by making the tabbouleh and garlic sauce the night before.