Shawarma

Savor the vibrant flavors of Middle Eastern cuisine with this homemade chicken shawarma, marinated in aromatic spices and served with warm pita, creamy hummus, and fresh tabbouleh. Ideal for a cozy weeknight dinner or a festive gathering.

• 1 kg chicken thighs
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon cinnamon
• 4 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 pita breads Ingredient 10
• 1 cup hummus
• 1 cup tabbouleh

Method

1. 1

   In a large bowl, combine olive oil, ground cumin, ground coriander, paprika, cinnamon, minced garlic, salt, and black pepper. Mix well.

2. 2

   Add the chicken thighs to the marinade, making sure they are well coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

3. 3

   Preheat your grill or oven to a medium-high heat. If using an oven, line a baking sheet with foil.

4. 4

   Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 75°C / 165°F). If using an oven, bake for 25-30 minutes.

5. 5

   Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes before slicing it into thin strips.

6. 6

   Warm the pita breads on the grill for a minute, then fill each with the sliced shawarma, a dollop of hummus, and some tabbouleh.

7. 7

   Serve immediately while hot, and enjoy your homemade Israeli shawarma!