Recipe:Shawarma Style Chicken Breast Strips
- 55 minutes
Serves 2 - 4.
Ingredients
-
Boneless Chicken Breast Strips
2.5 lbs -
Coriander
Qty 2 Tbsp.Add to Basket -
Allspice
Qty 1 Tbsp.Add to Basket -
Cinnamon
Qty 1 Tbsp.Add to Basket -
Cumin
Qty 1 Tbsp.Add to Basket -
Ginger
Qty ½ Tbsp.Add to Basket -
Turmeric
Qty ½ Tbsp.Add to Basket -
Black Peppercorns
1 -
Cayenne
Qty ½ Tbsp.Add to Basket -
Garlic Cloves, Peeled
Qty ½ CupAdd to Basket -
Coarse Sea Salt
1 -
Vegetable Oil
Qty 2 CupsAdd to Basket -
Lemon Juice
Qty 1 lemonAdd to Basket -
QtyAdd to Basket
Cooking
Instructions
- For Garlic Sauce: Add garlic and coarse sea salt to food processor. Add freshly ground black peppercorns to taste.
- Pulse until smooth. Be sure to scrape down the sides and process entire amount.
- Turn food processor and slowly add 1 Cup vegetable oil.
- Slowly add the lemon juice.
- Add remaining 1 Cup vegetable oil. Sauce should be thick and fluffy.
- Reserve in container until time to serve.
- For Chicken: Preheat oven to 375°F.
- Combine all spices and stir well to create Shawarma spice. Reserve in sealed container
- Place chicken strips in a bowl. Season with coarse sea salt and freshly ground black peppercorns to taste.
- Coat chicken with olive oil and Shawarma spice. Stir well.
- Transfer chicken to roasting pan. Bake for 40 minutes or until chicken reaches an internal temperature of 165°F.
- Serve with garlic sauce. *USDA recommends cooking poultry to a minimum internal temperature of 165°F