Submitted by Judy Benatar
Easy way to make shawarma at home without spending big bucks at the restaurant and wowing your kids at the same time.
Directions
Marinate
1. In a large bowl, combine marinade ingredients and stir well. Add your chicken, stir it and coat each piece well. Cover and refrigerate for at least one hour and up to one day.
Cook
1. Preheat oven to 400°F (200°C).
2. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken slices individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
3. Carve off slices of chicken to fill a pita or your wrap. Great to enjoy hot or cold; on top of a salad, and leftovers for the next day’s school lunch.
6 Servings
1 Hour
Allergens
