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You guys, I am crazy about shawarma {or am I just crazy?}. Ben won't even consider trying it.  I just don't know what to do with him.  He's scared of anything new and "weird"; but


Total time

65 minutes

Cuisines

Courses


Ingredients

  • zest and juice of 1 lemon
  • 0.25 cup olive oil
  • 3-4 cloves garlic, peeled and minced
  • 0.5 tsp coarse salt
  • 0.5 tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.25 tsp Turmeric
  • pinch of nutmeg, cloves and/or cinnamon
  • pinch of crushed red pepper
  • 1 lb boneless, skinless chicken thighs, trimmed of excess fat
  • 1 (15 oz.) can garbanzo beans
  • 0.25 cup Tahini
  • 3 cloves garlic
  • zest and juice of 1-2 lemons
  • salt and pepper to taste
  • pinch of paprika
  • 0.5 cup olive oil
  • whole grain pitas
  • cucumbers, tomatoes, olives, capers, cilantro, plain Greek yogurt, parsley, tzatziki, lemon juice

Method

  1. Whisk together lemon zest, lemon juice and olive oil. Place spices in a small skillet and heat to medium-high. Toast the spices, stirring constantly, until fragrant. Whisk the toasted spices in the bowl with lemon and olive oil to make a marinade. Thinly slice chicken thighs and combine with the marinade. Refrigerate for at least 30 minutes to overnight (the longer, the better). When ready to roast the chicken, preheat oven to 425°F. Remove chicken from the marinade and place on a greased baking sheet. Roast for 16-18 minutes, until chicken is fully cooked and starting to crisp on the edges. While chicken roasts, prepare hummus. In a food processor, combine garbanzo beans, tahini, garlic, lemon zest and juice, a pinch of salt, pepper and paprika. Place the lid on the food processor and pulse while slowly drizzling in the olive oil. Continue until hummus is smooth. Add more oil, if necessary. Taste and adjust seasonings. (I like a lot of lemon juice and garlic!) Spread hummus on toasted pita bread and top with chicken and desired toppings. Enjoy!