Bring a taste of the Middle East to your home with our Chicken Shawarma. Infused with rich, aromatic spices and topped off with a garlic sauce, this is a meal you won't soon forget.
For Chicken:
2 Tbsp. Coriander
1 Tbsp. Allspice
1 Tbsp. Cinnamon
1 Tbsp. Cumin
½ Tbsp. Ginger
½ Tbsp. Turmeric
½ Tbsp. Cayenne
For Garlic Sauce:
½ Cup Garlic Cloves, Peeled
½ tsp. WFF Coarse Sea Salt
2 Cups Vegetable Oil
Juice of 1 Lemon
Freshly Ground WFF Black Peppercorns, to taste
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
