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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.
2-3 lb baby chicken cutlets pounded flat evenly or boneless, skinless chicken thighs, pounded flat (I sometimes substitute it with chicken cutlets)
1/2 – 3/4 large yellow onion, peeled and root side removed
1 wooden skewer, sturdy, roughly 10 inches (25 cm)
1/2 cup mayonnaise- I use low fat
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon paprika
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
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.
Preheat oven to 400°F (200°C).
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.
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.
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