Crispy Chicken Shawarma
Prep
15m
·
Cook
1h
·
Total
1h 15m
About This Recipe
@Anna: Just made this! For anyone saying it’s dry or undercooked, here’s what I did:
1. I used only chicken thighs. (Since the chicken is stacked upright, the extra fat drips down while cooking, so there’s no need to worry about extra calories)
2. Marinated for 24 hours in the fridge (in the coldest corner).
3. Used a water pan.
4. Baked 1 hour at 375°F covered with foil. Removing the foil every 15 minutes to brush on the leftover marinade.
5. Then 20 minutes at 400°F (adjust if your oven runs cooler), brushing with the leftover marinade every 12 minutes.
Serve with garlic sauce
1. I used only chicken thighs. (Since the chicken is stacked upright, the extra fat drips down while cooking, so there’s no need to worry about extra calories)
2. Marinated for 24 hours in the fridge (in the coldest corner).
3. Used a water pan.
4. Baked 1 hour at 375°F covered with foil. Removing the foil every 15 minutes to brush on the leftover marinade.
5. Then 20 minutes at 400°F (adjust if your oven runs cooler), brushing with the leftover marinade every 12 minutes.
Serve with garlic sauce
Ingredients
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Crispy Chicken Shawarma Ingredients
Marinade
Creamy Tehina
Onion Sumac Salad
Crispy Pita
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
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Calories450kcal22%
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Fat30g46%
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Saturated Fat5g25%
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Carbohydrates30g10%
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Fiber5g20%
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Sugar5g10%
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Protein25g50%
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Cholesterol150mg50%
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Sodium1,200mg50%
Percent Daily Values are based on a 2,000 calorie diet.
Imported & edited by @kermoiant
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