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Lemon Garlic Chicken Shawarma
Servings:
4
Prep Time:
15
minutes
mins
Cook Time:
30
minutes
mins
marinate chicken:
1
hour
hr
Total Time:
1
hour
hr
45
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Main Course
Cuisine:
middle Eastern
Ingredients
8
chicken thighs
3
lemons
,
juiced
3
tsp
garlic
½
tsp.
cinnamon
1
tsp
cumin
1
tsp
paprika
1
tsp
white pepper
2
tsp.
salt
¼
c.
olive oil
,
+ 2 Tbsp.
2
medium sweet potatoes
2
bell peppers
1
medium
red onion
1
cup
chicken broth
2
Tbsp.
butter
1
cup
chopped parsley
1
cup
couscous
½
tsp.
salt
optional toppings: tahini, tabbouleh, and hummus
Instructions
Preheat oven to 425 degrees.
Combine cumin, cinnamon, white pepper, paprika, garlic, 1/4 c. olive oil, and lemon juice in a large bowl.
Tenderize the chicken thighs, cut in small pieces, and place them in marinade. Refrigerate and marinate for at least an hour.
Chop vegetables into large chunks and add them to the chicken marinade.
On a large bakig sheet, evenly drizzle the remaining olive oil. Spread the chicken and vegetables over the oil. Bake for 20-30 minutes.
In a lage sauce pan, bring broth, butter, and salt to a boil. Add couscous, stir, and cover for 5 minutes. When cooked,fluff with fork.
Place the cooked couscous in a bowl; add chopped parsley.
Remove veggies and chicken from oven.
Cut chicken into thin strips, and quickly fry in a hot pan for a few minutes, just long enough to sear the outside.
Evenly divide couscous on 4-5 plates; add the chicken and vegetables and serve! Optional to serve with tahini, tabbouleh, and hummus.
Notes
Originally posted Oct 2016.