Chicken Shawarma
This is one of those chicken dishes that I can make with my eyes closed. I think we all need some winner dinners that are full of protein, made with what we usually have on hand and are beloved by all. This is a version of that for us! Adjust the spices to what you have in your cabinet and spice level your kiddos can handle. You’ll be surprised how much seasoning chicken can take without being too much. The sides are everything here, the make your own vibe is always such a hit with my kids. If yours are anything like mine, this dinner might be a new family favorite!
Ingredients:
2 pounds boneless, skinless chicken thighs
1/4 cup olive oil
2 teaspoons salt
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon allspice
1 teaspoon turmeric
1 teaspoon coconut sugar
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
Directions:
In a large bowl, mix the oil with the salt, sugar, and whatever seasonings you are using. If you don’t have them all don’t fret. The most important ones are the cumin and the paprika, but do try to get a few of the others! Add the chicken thighs and massage the spiced oil into them. Cover the bowl and let them marinate in the fridge for up to 24 hours.
When you’re ready to cook take the chicken thighs out of the fridge and leave them on the counter for about 15 minutes to come closer to room temperature while you preheat your grill to medium hight heat. Put the thighs on the grill and close the lid. Let them cook for about 8-10 minutes and flip. Let them cook for another 8-10 minutes until grill marks form. Take off the grill and eat right away! Leftovers reheat beautifully in the oven since chicken thighs are a bit fattier than chicken breasts.
