Nadiya's Chicken shawarma
Author: 
Serves: 2-4
 
Ingredients
  • 1 lb of chicken breast
  • ¾ tsp baking soda
  • 1¼ tsp cayenne pepper (must not omit)
  • 1¼ tsp cumin
  • 1¼ tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 2 tsp chopped garlic
  • extra salt and pepper at the end (if needed)
  • HOW TO SERVE: romaine lettuce, pickled red onions, cherry tomatoes, cucumber, yogurt, lemon & fresh dill!
Instructions
  1. Slice your chicken pieces into large strips (about 2.5" x 1"; a large chicken breast would yield 6 pieces). Make sure you have relatively even pieces.
  2. Mix together all the ingredients for the marinade. Rub over the chicken. You can let it marinate for a few hours or cook it immediately.
  3. Preheat oven to 350F.
  4. Take a loaf pan (9"x5"), line it with parchment paper or oil well. Layer your marinated chicken evenly in a loaf pan. (also tried doubling this recipe and putting it in a 8 x 8 pan). Make sure the chicken is packed down.
  5. Bake for 25-30 mins, or until just cooked.Each oven is different so I would check earlier to ensure they are not overcooked.
  6. Remove and let the meat meat rest for 10 mins. Take a large dish/tray and place it on top of the chicken loaf pan. Carefully flip the chicken onto a board/large plate lined with foil ( easier clean up) carefully - juices will spill. The whole container should come out nicely.
  7. Use a sharp knife, starting from the corner, carve chicken slices, cutting down across multiple pieces of layered chicken!
  8. HOW TO SERVE: Serve this over a bed romaine lettuce, cherry tomatoes, pickled red onions, dill, cucumber and some dairy free yogurt! Season with salt, pepper and a squeeze of lemon juice!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2022/06/19/best-homemade-chicken-shawarma-oil-free-healthy/