Shawarma Chicken
Ingredients
- 2 lbs Chicken Thighs
- ¼ cup Oil
- 2-3 Garlic Cloves minced
- 2 tbsp Honey
- 3-4 tsp Lemon Juice
- 2 tsp Paprika
- 2 tsp Cumin
- 2 tsp Salt & Pepper can add to taste if desired
- 1 tsp Dried Oregano
- ½ tsp Turmeric
Instructions
- Combine oil, honey, paprika, cumin, salt, pepper, oregano, turmeric, garlic and lemon juice into a Ziploc bag.
- This is an optional step, but if you would like to make this into skewers cut the thighs into 1-inch chunks.
- Ensure the air is pressed out and the bag is sealed. Give the bag a good mix so that the contents inside is fully mixed.
- Refrigerate for 1-12 hours.
- After marinating, take the bag and put the thighs on a baking sheet lined with parchament paper or on a grill rack with the baking sheet underneath. If planning to make skewers, place cubes on metal or soaked wooden skewers, aiming for 5 pieces per skewer.
- Cook at 425ºF for about 30 minutes total. About halfway through at 20 minutes take the chicken and flip them; then cook for the another 10-15 minutes.
