Chicken Shawarma is a favorite among many. It involves marinating chicken in a mixture of spices, then cooking it on a rotating spit. The cooked chicken is usually sliced and served in a pita bread with vegetables like tomatoes, cucumbers, and a variety of sauces such as tahini or garlic sauce.
Ingredients
• Chicken: 1 whole chicken (cut into quarters or halves)
• Onions: 4-5 large onions (sliced thinly)
• Sumac: 3-4 tablespoons
• Olive oil: 1/2 cup
• Flatbread: Taboon bread or thin flatbread
• Spices:
• Salt: 2 teaspoons (to taste)
• Black pepper: 1 teaspoon
• Allspice: 1 teaspoon
• Cinnamon: 1/2 teaspoon
• Pine nuts: 1/4 cup (toasted for garnish)
• Lemon juice: 2 tablespoons (optional)
Instructions
1. Marinate the Chicken:
• Rub the chicken pieces with salt, black pepper, allspice, and a little olive oil.
• Let it marinate for at least 1 hour (or overnight for better flavor).
2. Cook the Onions:
• Heat the olive oil in a large pan.
• Add the sliced onions and sauté over medium heat until soft and translucent (about 15-20 minutes).
• Stir in the sumac and mix well. Adjust salt to taste.
3. Bake the Chicken:
• Preheat your oven to 200°C (400°F).
• Place the marinated chicken on a baking tray and bake for 35-40 minutes, or until fully cooked and golden. Optionally, you can broil for a few minutes for crispy skin.
4. Prepare the Bread:
• Spread the sumac-onion mixture evenly over the flatbread.
• If desired, place the bread in the oven for a few minutes to warm it.
5. Assemble the Dish:
• Arrange the bread on a large serving platter.
• Place the baked chicken pieces on top.
• Garnish with toasted pine nuts and a squeeze of lemon juice.
6. Serve:
• Serve hot, often accompanied by yogurt or a simple salad on the side.
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