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oven baked chicken shawarma

Oven Baked Chicken Shawarma

Estee
Juicy homemade chicken shawarma baked in the oven in 20 minutes.
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Servings 4 people

Ingredients
  

For the shawarma:

  • 2 lbs boneless skinless chicken thighs or chicken breast
  • One lemon juiced
  • 5 cloves garlic
  • 2 Tbs shawarma spice
  • 2 Tbs olive oil
  • ½ Tbs brown sugar
  • 1 tsp salt
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp oregano

for the Mejadra

  • 1 cup black lentils
  • 1 cup rice
  • 2 cups water
  • 2 tsp salt
  • 1 1/2 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice

for the onions

  • 2 onions, thinly sliced

Instructions
 

  • Preheat oven to grill setting.
  • Add chicken and all seasonings to a ziplock bag or bowl and toss to coat well.
  • Slice each piece of chicken into three using a knife or kitchen shears.
  • Thread each piece of chicken thigh onto two skewers held parallel. See photo.
  • Place on a baking sheet.
  • Grill for 20 minutes. If chicken is extra thick grill and extra 3-5 minutes.
    at this point start the mejadra and onions.
  • Slice the chicken by Holding the two ends of the skewers facing away from you with the knife parallel to the sticks. Slice into thin strips.
  • Serve with mejadra and top with caramlised onions.

for the mejadra

  • Add lentils to a small pot and cover with water. Bring to a boil, lower the heat, cover the pot, and cook for 15 minutes. Drain.
    Add olive oil to a pot with rice and spices and cook, stirring, until fragrant, about 3 minutes. Add drained lentils and the 2 cups water.
    Place a lid on and cook 35 minutes. Shut off heat and let sit 5-10 minutes before removing the lid.

for the onions

  • while the mejadra is cooking, saute the onions in a couple tablespoons of olive oil until caramelised. set aside.