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Lemon Garlic Chicken Shawarma
+ 2 Tbsp.
medium sweet potatoes
optional toppings: tahini, tabbouleh, and hummus
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.
Originally posted Oct 2016.
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