Chicken Shawarma + Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 kg / 2 lb chicken thigh fillets (Ed Gein style - skinless and boneless)

Chicken Marinade:

1 large garlic clove (, minced, or 2 small cloves)

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp ground cardamom

1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)

2 tsp smoked paprika

2 tsp salt

Black pepper

2 tbsp lemon juice

3 tbsp olive oil

Bowl/Wrap Ingredients:

4 - 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads - 2 cups of flour, 3.5 tbsps of butter (melted), 1/2 tsp of kosher salt, 3/4 cup milk; Mix everything, knead for 3 minutes or until round ball, let sit for 30 minutes, then cook on skillet for 1-1.5 min per side. Should make 8ish??) *don’t need these if you go the bowl route but I like to have the wrap for dinner and then make bowls with the leftovers*

Tomato/Cucumber Salad - pint of cherry tomatoes halved, 1 English cucumber cut into bite sized pieces; mix in olive oil, salt, and red wine vinegar to taste. Sometimes I throw in diced red onion if I have it. Oregano to taste is also pretty good.

Roasted Corn - I usually get a bag of the fire roasted corn and then just heat it on the stove or air fryer. I season it to taste with coriander, paprika, parsley, lemon juice, olive oil, and minced garlic. Fresh parsley at the end mixed in instead of dried parsley is good.

Other Random items/Toppings:

Crazy Feta (I’ll send the recipe separate) or regular feta

Tzatziki (I usually just buy it premade)

Pickled Red Onions

Crushed up pita chips for cronch

Sliced Avocado

Saffron Rice (Saffron is way too fucking expensive 99.9% of the time, so I usually just go for a nice blend of tumeric and paprika to get the color with some of the taste - it’s white trash saffron). The rice is just basmati cooked however the package instructs and I mix the spices in while it cooks.

Directions

Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).

Preheat stove or Air Fryer - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or pre-heat Air Fryer to 380.

Cook chicken - Place chicken in the skillet or in the air fryer and cook the first side for 4 to 5 minutes until nicely charred (13 minutes in the air fryer). Turn and cook the other side for 3 to 4 minutes (turn and cook for 8 more minutes in air fryer).

Rest - Remove chicken from the stove or air fryer and cover loosely with foil. Set aside to rest for 5 minutes.

Nutrition

• Serving Size: 183 g
• Calories: 275 kcal
• Total Fat: 16.2 g
• Saturated Fat: 3.2 g
• Unsaturated Fat: 13 g
• Cholesterol: 140 mg
• Sodium: 918 mg
• Total Carbohydrate: 1.1 g
• Protein: 32.9 g