Chicken Shawarma:
3 chicken breasts, boneless and skinless
2 tsp smoked paprika
½ tsp turmeric
2 tsp each cumin and pepper
½ tsp cinnamon
juice from 2 lemons
½ cup olive oil
1 tsp red pepper flakes
1 large onion, sliced
fresh parsley for garnish
4 cloves garlic, minced

Garlic Sauce:
1 cup olive oil
⅓ cup lemon juice
6 cloves garlic, peeled
1 egg white*
1 tsp salt
Chicken Shawarma: In a large bowl add the lemon juice, olive oil, 1 tsp salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinades the more flavour you’ll have. Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13 baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish. Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside. Let the chicken rest for about 5 minutes, then slice it into bits.
Garlic Sauce: Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce.


Posted on August 29, 2015, in Chicken, Low Carb, Paleo, Phase 3, Sugar detox. Bookmark the permalink. Comments Off on EASY OVEN ROASTED CHICKEN SHAWARMA.

Comments are closed.

%d bloggers like this: