INGREDIENTS
Shawarma spices
- 1 tbsp ground cumin
- 1 tbsp turmeric powder
- 1 tbsp ground coriander
- 1 tbsp garlic powder
- 1 tbsp paprika
- ½ tsp ground cloves
- ½ tsp cayenne, more if you prefer
- Salt
- 10 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- ⅓ cup olive oil, more for later
- 12 slider buns
- Handful of baby arugula
- Sabra Farmer’s Ranch Greek Yogurt Dip
INSTRUCTIONS
Mix the shawarma spices together in a small mixing bowl.
Pat the chicken thighs dry, then thinly slice them into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil.
Toss everything together again. Cover and refrigerate for 3 hours or overnight.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan.
Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully).
Remove from the oven.
Assemble the chicken shawarma on the bottom halves of the slider buns, top with a handful of baby arugula and a spoonful of the Sabra Farmer’s Ranch Greek Yogurt Dip.
Source: www.themediterraneandish.com
