Easy Chicken Shawarma

Photo from Damn
Delicious

I sure have had a lot of shawarma recipes recently. Each different, slightly, from the next. I wonder what it is about the universe that throws all these recipes at me at once. 

This one wasn't my favorite. I think I let it marinate for too long. The chicken was little mushy. I suspect this recipe should have been done with bigger pieces of meat instead of chunks. 

The flavors were all there. Definitely there. But I think the texture of the chicken is what made it not a favorite of mine. I very much have a texture issue when it comes to food. 

Easy Chicken Shawarma

Recipe from Damn Delicious

Serves 6

• 2 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 3 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 ½ tablespoons canola oil

In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon salt and 1/2 teaspoon pepper.

In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Preheat grill to medium high heat.

Brush chicken with canola oil; season with salt and pepper, to taste.

Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

Serve immediately with tzatziki sauce.