Shwarma Bowls
Ingredients:
- 2 lemons, juiced
- ½ c + 1 tbsp olive oil
- 6 cloves garlic, peeled, smashed and minced
- 1 tsp kosher salt
- 2 tsp freshly ground black pepper (we put pepper grinder on the side)
- 2 tsp ground cumin
- 2 tsp paprika
- ½ tsp turmeric
- pinch ground cinnamon
- 2 lbs boneless, skinless chicken breast
- 2 large red onions, peeled and quartered
- pitas
choose from or swap out optional add-ins:
- 2 tbsp chopped fresh parsley
- garlic yogurt (see below)
- hummus (see below)
- fried eggplant
- feta cheese
- tomatoes
- cucumbers
- kalamata olives
for garlic yogurt:
- 1 c plain yogurt
- 1-2 cloves garlic
- salt
Mix and let sit.
for hummus:
- 30 oz chickpeas
- 1/2 c olive oil
- 1/4 c water
- 1.5 tsp salt
- 6 tsp lemon juice
Blend.
Directions:
AHEAD OF TIME: Prepare a marinade for the chicken. Combine the lemon juice (reserve squeezed lemons), ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, and cinnamon in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onions to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan with the reserved lemon halves, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Remove from the oven, allow to rest 2 minutes, squeeze lemon peels over the chicken, then slice into bits.
Serve with pita and any optional add-ins!