Chicken Shawarma

Chicken shawarama served on rice with tehina and olives.

Chicken Shawarma

• 3/4 cup olive oil
• 1 lemon, juiced
• 2 tbsp garlic, crushed
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground cardamom
• 1 tsp paprika
• 1 tsp curry powder
• 1 tsp salt
• 1 tsp ground black pepper
• 6-8 boneless skinless chicken thighs, cut into 1-1/2 inch cubes

1. Whisk together olive oil, lemon juice, garlic and all spices in a large bowl.
2. Toss chicken in mixture and let marinate for 12-24 hours, stirring mixture every 8 hours.
3. Skewer chicken and grill for approximately 5 minutes per side or until chicken is cooked through.

Serve with rice, creamy dill sauce (or tehina), hummus, pita and pickles.

This recipe was graciously given to us by Andrea Altberg

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen