Chicken Shawarma

Gluten Free

Serving Size 4
Total Time 30 Minutes



6 chicken thighs

1/4 cup greek yogurt

1 tbsp extra virgin olive oil

juice from 1 lemon

3 cloves garlic, grated

1 tsp cumin

1 tsp paprika

1/4 tsp turmeric

pinch red pepper flakes

1 tsp salt

1/8 tsp black pepper

1/8 tsp cinnamon

In a large bowl mix the spices, extra virgin olive oil, garlic, lemon juice and greek yogurt.

Add the chicken and mix (get your hands in there and completely cover the chicken).

Cover and let sit for at least 30 minutes.

When ready to cook remove from marinade and either grill, bake in oven, or cook in skillet. All options will work great. I find grilling is the best!

tips & tricks

Serve with tahini sauce (found in sauces) or hummus (found in sides)

To reheat, slice chicken and put a little oil in a pan.

Turn on medium heat and sear on both sides.

If paleo, yogurt can be removed and subbed for 3 tbsp of tahini.

Tel: 985-869-2036

New Orleans, Louisiana

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