O.K be ready to have your mind, blown!!! I originally wanted to call these chicken shawarma but after doing some research I realized that the word shawarma in Arabic literally means “turning” in reference to the rotisserie cooked nature of the meat, so with that said I didn’t feel comfortable calling it a chicken shawarma because we will not be cooking this rotisserie style. I found a short cut and it’s a super simple way of getting that tender, juicy meat without having to cook it for hours and have a rotisserie on hand.
Yield- 6-8 wraps
Ingredients
550 grams or 6 chicken thighs (boneless and skinless)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
2 teaspoons coconut sugar
½ teaspoon cinnamon
1 teaspoon ground coriander
½ teaspoon ground turmeric powder
1 teaspoon salt
½ teaspoon pepper
Toppings and things
Creamy dill and cashew spread
Bubbies dill pickles
Chopped raw onion
Hot sauce
Fresh mint leaves
Chopped tomato
Chopped cucumber
Cassava tortillas (recipe here)
Method
Add all of the marinade ingredients into an 8x8 inch pyrex dish and toss the chicken in the marinade, cover and marinate for 4 hrs or overnight. Preheat oven to 375 degrees fahrenheit, take out the marinated chicken from the refrigerator, remove the lid and place a piece of foil over the dish. Bake the thighs in the marinade for 40-45 minutes.
Once the thighs are tender, at this point you can cool them down and keep them for the next day if you want to prepare ahead. If you are serving them the same day, after they have cooked in the oven, you will want to grill them to give them a nice crust to finish them off. Once they have been grilled, chop up the chicken and begin to build the most delicious wraps you will ever have. Start with the cashew spread and be one with your wrap my friends.
